Tuscan Bean Salad with Tomatoes and Arugula

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

Servings: 8

Ingredients

• 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

Directions

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