Warm Cannellini Bean Salad

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

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Nutritional Information

Amount per serving
  • Calories: 134
  • Calories from fat: 0.0%
  • Fat: 3.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 4g
  • Carbohydrate: 20.3g
  • Fiber: 3.9g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 347mg
  • Calcium: 67mg

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)

Preparation

  1. 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. 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.
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