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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
Gallery
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.
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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