Tuscan Bean Salad with Tomatoes and Arugula

January 12, 2024 / 5 mins read

This #FoodieFriday, we're sharing a recipe from the Academy of Nutrition and Dietetics

Servings: 8


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


  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.

Nutrition Facts per Serving: 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

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