Arugula, Roasted Bell Pepper, and White Bean Salad

• portions: 4 servings

Ingrédients

1/3 cup, red wine vinegar

1/4 cup, extra-virgin olive oil

1/4 cup, chopped fresh parsley

2 tablespoons, minced shallot

3/4 teaspoon, salt

1/2 teaspoon, pepper

1 1/2 cups roasted, bell peppers, cut into 2 by 1/2-inch strips

1 (15-ounce) can small, white beans, rinsed

1/3 cup pitted, kalamata olives, chopped coarse

5 ounces (5 cups), arugula

Instructions

Recipe Instructions

This salad is most attractive when made with bell peppers of various colors. We like to use small white beans, such as Great Northern or navy, in this recipe. Because green bell peppers contribute some bitterness, do not use more than one. Pair with crusty bread for a light meal.

Whisk vinegar, oil, parsley, shallot, salt, and pepper together in large bowl. Add bell peppers, beans, and olives and stir gently until well coated. Set aside for 15 minutes to allow flavors to meld.

Set aside 1 1/2 cups bell pepper mixture. Add arugula to remaining bell pepper mixture in large bowl and toss to combine. Transfer to platter. Top with reserved bell pepper mixture and serve.

Test Kitchen Techniques

Nutrition

• Calories: 287
• Lipides Totaux: 15 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 11 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 miligrams
• Sodium: 585 miligrams
• Glucides Totaux: 22 g
• Sucres Totaux: 4 g
• Protéines: 10 g