Arugula, White Bean, and Roasted Red Pepper Salad

Ingredients

• 1 (16-ounce) can navy beans, rinsed and drained
• Dressing:
• Dressing:
• Dressing:
• Salad:
• 1 ½ tablespoons balsamic vinegar
• 1 (16-ounce) can navy beans, rinsed and drained
• + 28 more ingredients
• • 1 ½ tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1 ½ tablespoons balsamic vinegar
  • ¹/₃ cup vertically sliced red onion
  • 3 cups torn arugula leaves
  • ½ cup chopped bottled roasted red bell peppers
  • 1 tablespoon olive oil
  • ¹/₃ cup vertically sliced red onion
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon honey
  • ¹/₃ cup vertically sliced red onion
  • ¼ teaspoon black pepper
  • 1 teaspoon honey
  • 1 tablespoon olive oil
  • ½ cup chopped bottled roasted red bell peppers
  • 3 cups torn arugula leaves
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • Salad:
  • ¼ teaspoon salt
  • 1 garlic clove, minced
  • 1 (16-ounce) can navy beans, rinsed and drained
  • 1 garlic clove, minced
  • 3 cups torn arugula leaves
  • ½ cup chopped bottled roasted red bell peppers
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt

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.

View full recipe at My Recipes