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Warm Cannellini Bean Salad

Prep time 3 mins
Cook time 10 mins
Yield 4 servings (serving size: about 1 cup salad and 1 teaspoon glaze)

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

Cooking Light Fresh Food Fast Weeknight Meals