roasted pepper, white bean and arugula salad

Name: Roasted Pepper, White Bean and Arugula Salad
Prep time: 15 min
Yield: 4
Cuisine: American
Ingredients: 7 ounce(s) roasted red peppers, packed in water drained; 15 ounce(s) can of cannellini beans, rinsed and drained; 2 tablespoon(s) water; 1-1/2 tablespoon(s) extra-virgin olive oil; 1 tablespoon(s) balsamic vinegar; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) black pepper; 1 cup(s) halved angel-sweet (small) tomatoes; 5 ounce(s) baby arugula (about 8 cups)

3 Pinches

Rose M. Helle

The Villages, FL

Updated on Oct 15, 2018

This is such a pretty company dish. You will be sure to get raves !

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prep time 15 Min

cook time

method Refrigerate/Freeze

yield 4 to 8

Ingredients

7 ounces roasted red peppers, packed in water drained
15 ounces can of cannellini beans, rinsed and drained
2 tablespoons water
1-1/2 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup halved angel-sweet (small) tomatoes
5 ounces baby arugula (about 8 cups)

How To Make roasted pepper, white bean and arugula salad

Step 1

Drain the peppers and make sure sliced into thin strips.

Step 2

Stir together the water, oil, vinegar, salt and pepper in a large bowl.
Step 3

Add beans, tomatoes, and roasted peppers and toss to combine. Add arugula and toss to coat.
Step 4

Top individual salad portions with a dusting of Parmesan cheese.
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