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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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