- Yield: 4 servings
Bell Pepper and White Bean Salad
Key Points:
- Serving size: 1.5 cup
- For the best buy, choose firm peppers with no soft spots.
- To prepare, rinse and remove the stem, core and seeds.
- To store, refrigerate peppers for seven to ten days.
- Peppers contain vitamin C, which is good for fighting colds and healing cuts.
Ingredients
- 3 cups chopped arugula or spinach leaves
- 1 cup chopped bell peppers
- 1/3 cup sliced red onion
- 1 1/2 cups cooked or 1 16-ounce can white beans, rinsed and drained
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons vegetable oil
- 1 finely chopped garlic clove
- 2 teaspoons fresh thyme, with leaves removed from stem (optional)
- Salt and pepper, to taste
Instructions
1. In a large bowl, combine arugula (or spinach), peppers, red onion, and white beans.
2. In a small bowl, mix vinegar, oil, garlic, thyme (optional), salt, and pepper.
3. Pour dressing over salad and mix well.
4. Serve and enjoy!
5. Refrigerate leftovers.
There’s so much color and flavor to serve up in this delicious salad!
Don’t have white beans in your cupboard? You can use other beans instead.