Arugula, White Bean, and Roasted Red Pepper Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The peppery flavor of the arugula is balanced by the creamy, mild navy beans. Ingredients:
3 cups torn arugula leaves |
1/2 cup chopped bottled roasted red bell peppers |
1/3 cup vertically sliced red onion |
1 (16-ounce) can navy beans, rinsed and drained |
1 1/2 tablespoons balsamic vinegar |
1 tablespoon olive oil |
1 teaspoon honey |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 garlic clove, minced |
Directions:
1. To prepare salad, combine first 4 ingredients in a large bowl.
2. To prepare dressing, combine vinegar and the remaining ingredients in a small bowl, stirring with a whisk until blended. Pour over salad, tossing to coat.
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