ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Arugula, White Bean, and Roasted Red Pepper Salad

Photo: Oxmoor House
Yield 4 servings (serving size: 1 cup)
The peppery flavor of the arugula is balanced by the creamy, mild navy beans.

Ingredients

  • Salad:
  • 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
  • Dressing:
  • 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

Nutrition Information

  • calories 164
  • caloriesfromfat 29 %
  • fat 5.3 g
  • satfat 0.7 g
  • monofat 2.9 g
  • polyfat 1.2 g
  • protein 7.1 g
  • carbohydrate 23.6 g
  • fiber 2.9 g
  • cholesterol 0.0 mg
  • iron 2.3 mg
  • sodium 500 mg
  • calcium 80 mg

How to Make It

  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.