Ingredients

2 14-ounce cans unsalted cannellini beans

1 large red bell pepper, seeded and diced

2 ripe medium tomatoes (or 4 Roma tomatoes), diced

1 cup fresh arugula, julienned

½ cup red onion, chopped

¼ cup fresh Italian parsley, chopped

2 cloves garlic, chopped

¼ teaspoon lemon pepper, optional

⅓ cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon red wine vinegar

Salt and freshly ground pepper, to taste

Directions

1. Combine all ingredients, and toss gently in a large bowl.
2. Eat immediately, or refrigerate for one hour before serving to let flavors blend.

Cooking Notes

• Substitute regular canned beans; drain and rinse canned beans to significantly reduce sodium.
• Food safety concerns? This is a great make-and-carry salad for warm weather picnics!

Nutrition Information

Makes 8 servings as a side salad (nutrition analysis below), or 4 servings as a main dish

Calories: 180; Calories from fat: 90; Total fat: 10g; Saturated fat: 1.5g; Trans fat: 0g; Cholesterol: 0mg; Sodium: 40mg
Total carbohydrate: 18g; Dietary fiber: 5g; Sugars: 4g; Protein: 6g