Ingredients
- Salad:
- 3 cups torn arugula leaves
- 1/2 cup chopped bottled roasted red bell peppers
- 1/3 cup vertically sliced red onion
- 1 (16-ounce) can navy beans, rinsed and drained
- Dressing:
- 1 1/2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
Description
The Peppery Flavor Of The Arugula Is Balanced By The Creamy, Mild Navy Beans.
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