Photo of White Bean, Roasted Pepper & Arugula Salad by WW

White Bean, Roasted Pepper & Arugula Salad

Total Time
20 min
20 min
0 min
This beautiful, hearty, satisfying salad can be made in under 20 minutes, and you probably have a majority of the ingredients already stocked in your fridge or pantry. The salad is comprised of a quick dressing of olive oil, balsamic vinegar, salt, and pepper. Pile on the cannellini beans, halved grape tomatoes, roasted red peppers, and lots of peppery arugula (feel free to use romaine or mixed greens if arugula isn't your favorite). Top with Parmesan for the finishing touch right before serving. You can pump up the veggies even more in this salad by adding a chopped cucumber and some thinly sliced red onion.


Olive oil

1½ Tbsp

Balsamic vinegar

1 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Canned cannellini beans

15 oz, rinsed and drained

Grape tomatoes

1 cup(s), halved

Roasted red peppers (packed in water)

7 oz, drained and thinly sliced


5 oz, baby leaves (about 8 loosely packed cups)

Grated Parmesan cheese

1 oz, or shaved Parmesan cheese


  1. In large bowl, whisk 2 tbsp water, oil, vinegar, salt, and black pepper. Add beans, tomatoes, and roasted peppers and toss to combine. Add arugula and toss until coated. Divide salad among 4 plates. Top with cheese.
  2. Serving size: 2 cups