Tuscan Bean Salad with Tomatoes and Arugula Recipe

Simply delicious — prepared with just a little chopping and tossing. Served on the side or center plate in meatless meals, Tuscan Bean Salad with Tomatoes and Arugula is a flavorful dish that can help you get 1½ to 2 cups of fiber-rich beans weekly.

Ingredients

2 14-ounce cans unsalted cannellini beans
1 large red bell pepper, seeded and diced
2 medium ripe 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

Before you begin: Wash your hands.

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.
• 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