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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Arugula, White Bean, and Roasted Red Pepper Salad

The peppery flavor of the arugula is balanced by the creamy, mild navy beans.

Cooking Light MAY 2001

  • Yield: 4 servings (serving size: 1 cup)

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

Preparation

To prepare salad, combine first 4 ingredients in a large bowl.

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.

Nutritional Information

Amount per serving
  • Calories: 164
  • Calories from fat: 29%
  • Fat: 5.3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 7.1g
  • Carbohydrate: 23.6g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 2.3mg
  • Sodium: 500mg
  • Calcium: 80mg
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Arugula, White Bean, and Roasted Red Pepper Salad recipe

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