Photo of White bean, roasted pepper, and arugula salad by WW

White bean, roasted pepper, and arugula salad

SmartPoints® value per serving
Total Time
18 min
18 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.



2 Tbsp

olive oil

1½ Tbsp, extra virgin

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 cups loosely packed)

grated Parmesan cheese

1 oz, or shaved Parmesan cheese


  1. Whisk together water, oil, vinegar, salt, and black pepper in large bowl. Add beans, tomatoes, and roasted peppers and toss to combine. Add arugula and toss to coat.
  2. Divide salad evenly among 4 plates and top evenly with Parmesan.
  3. Serving size: 2 cups

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