Another summertime favorite which adds the healthy benefit of the protein and fiber of the cannellini beans.
2 T. extra virgin olive oil
2 T. fresh lemon juice
Salt and freshly ground black pepper
2 cups warmed cannellini beans
1 small yellow bell pepper, diced
1 cup cherry tomatoes, halved or quartered
2 green onions, cut into ½ inch pieces
1 bunch arugula, trimmed
In a medium bowl, whisk together the oil, lemon juice and salt and pepper to taste. Drain the beans and add them to the dressing. Stir well. Let stand 30 minutes.
Add the pepper, tomatoes and onions and toss together. Taste and adjust seasoning. Arrange the arugula on a platter and top with the salad. Serve immediately.