Arugula, White Bean, and Roasted Red Pepper Salad

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Photo: Oxmoor House
Yield
4 servings (serving size: 1 cup)
May 2001
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 164
  • Caloriesfromfat 29%
  • Fat 5.3g
  • Satfat 0.7g
  • Monofat 2.9g
  • Polyfat 1.2g
  • Protein 7.1g
  • Carbohydrate 23.6g
  • Fiber 2.9g
  • Cholesterol 0.0mg
  • Iron 2.3mg
  • Sodium 500mg
  • Calcium 80mg

How to Make It

Step 1

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

Step 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.

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