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Gallery Three-Bean Salad with Arugula and Bell Pepper Recipe Summary Servings: 4

Ingredients Ingredient Checklist Coarse salt and freshly ground black pepper 2 ounces haricots verts, trimmed 2 ounces yellow wax beans, trimmed 1 15-oz can white beans, drained and rinsed 1 roasted red pepper (jarred), chopped 2 cups baby arugula 1 tablespoon red-wine vinegar 3 tablespoons extra-virgin olive oil 3 tablespoons grated Parmesan

Gallery Three-Bean Salad with Arugula and Bell Pepper

Recipe Summary Servings: 4

Three-Bean Salad with Arugula and Bell Pepper     

Three-Bean Salad with Arugula and Bell Pepper

Three-Bean Salad with Arugula and Bell Pepper

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • Coarse salt and freshly ground black pepper 2 ounces haricots verts, trimmed 2 ounces yellow wax beans, trimmed 1 15-oz can white beans, drained and rinsed 1 roasted red pepper (jarred), chopped 2 cups baby arugula 1 tablespoon red-wine vinegar 3 tablespoons extra-virgin olive oil 3 tablespoons grated Parmesan

Directions

Bring a medium pot of well-salted water to a boil. Working in batches, blanch haricot verts and yellow wax beans until crisp-tender, about 3 minutes for each. Transfer to an ice bath. Drain. Cut beans into 1/2-inch pieces; transfer to a bowl.

Add white beans, red pepper, and arugula.

In a small bowl, whisk vinegar and oil. Season with salt and pepper. Drizzle over vegetables and toss to combine. Sprinkle with Parmesan before serving.

Reviews

 Add Rating & Review     

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All Reviews for Three-Bean Salad with Arugula and Bell Pepper

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Three-Bean Salad with Arugula and Bell Pepper

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest