Name: Arugula, Roasted Bell Pepper, and White Bean Salad
Total time: 30 min
Ingredients: 1/3 cup red wine vinegar; 1/4 cup extra-virgin olive oil; 1/4 cup chopped fresh parsley; 2 tablespoons minced shallot; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 1/2 cups roasted bell peppers , cut into 2 by 1/2-inch strips; 1 (15-ounce) can small white beans , rinsed; 1/3 cup pitted kalamata olives , chopped coarse; 5 ounces (5 cups) arugula

Why This Recipe Works

Velvety strips of roasted bell peppers added meaty substance to a simple white bean and arugula salad, making it dinner-worthy. The bell peppers’ sweetness was balanced by briny olives and a vinegary dressing.

Before You Begin

This salad is most attractive when made with bell peppers of various colors. We like to use small white beans, such as Great Northern or navy, in this recipe. Because green bell peppers contribute some bitterness, do not use more than one. Pair with crusty bread for a light meal.

Instructions

Whisk vinegar, oil, parsley, shallot, salt, and pepper together in large bowl. Add bell peppers, beans, and olives and stir gently until well coated. Set aside for 15 minutes to allow flavors to meld.

Set aside 1 1/2 cups bell pepper mixture. Add arugula to remaining bell pepper mixture in large bowl and toss to combine. Transfer to platter. Top with reserved bell pepper mixture and serve.