Annellini Bean, Red Onion, And Arugula Salad


    1 (15-ounce) cans cannellini beans
    1/4 medium red onion, thinly sliced (about 3 tablespoons)
    1 bunch arugula, thick stems removed, washed and dried, about 1 cup, packed
    2 T. extra virgin olive oil
    1 T. balsamic vinegar
    Handful washed basil leaves, roughly chopped
    1/4 teaspoon salt
    5 grinds black pepper
    1 cup chopped tomato


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