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arugula, white bean and roasted red pepper salad in a bowl
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5 from 1 vote

Arugula, White Bean and Roasted Red Pepper Salad

Fifteen minutes and you're done!
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: arugula, roasted red peppers, white beans
Servings: 4 servings
Author: Lori Lange/ RecipeGirl

Ingredients

SALAD:

  • 3 cups torn arugula leaves
  • ½ cup chopped bottled roasted red bell peppers
  • One 16-ounce can navy beans, rinsed and drained
  • ⅓ cup sliced red onion (optional)

DRESSING:

  • 1½ tablespoons white balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions

PREPARE THE SALAD:

  • In a large bowl, combine the salad ingredients.

PREPARE THE DRESSING:

  • In a small bowl, whisk together all of the dressing ingredients until blended. Pour over the salad, tossing to coat.

Notes

  • I actually prefer this salad without the onions. The slightly peppery flavor of arugula is perfect with just the roasted red peppers, beans and the simple dressing.
  • Use regular balsamic vinegar if you'd like, but the white variety is nice because it won't make your salad look muddy.

Nutrition

Serving: 1serving | Calories: 182kcal | Carbohydrates: 28g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 899mg | Potassium: 436mg | Fiber: 6g | Sugar: 4g | Vitamin A: 448IU | Vitamin C: 12mg | Calcium: 90mg | Iron: 3mg