Warm Cannellini Bean Salad

Oxmoor House
4 servings (serving size: about 1 cup salad and 1 teaspoon glaze)


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1 tablespoon olive oil
1 red onion, vertically cut into thin slices
3 garlic cloves, minced
1 (19-ounce) can cannellini beans, rinsed and drained
1 (12-ounce) jar roasted red bell peppers
4 cups baby arugula
4 teaspoons balsamic glaze (such as Monari Federzoni)


Prep: 3 Minutes
Cook: 10 Minutes

1. Heat oil in a large nonstick skillet over medium heat. Add onion; cook 6 minutes or until lightly browned and tender, stirring occasionally.

2. Add garlic; sauté 1 minute. Add beans, peppers, and arugula; cook 1 to 2 minutes or just until arugula begins to wilt. Spoon salad evenly onto 4 serving plates. Drizzle with balsamic glaze.

Created date

January 2011

Nutritional Information

Calories 134
Caloriesfromfat 0.0 %
Fat 3.9 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.7 g
Protein 4 g
Carbohydrate 20.3 g
Fiber 3.9 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 347 mg
Calcium 67 mg