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Arugula, Roasted Pepper and White Bean Salad

Arugula, Roasted Pepper and White Bean Salad


  • 2 tablespoons water
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon table salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 15 ounce can cannellini beans, rinsed and drained
  • 1 cup grape tomatoes, halved
  • 1 cup roasted red peppers (packed in water), cut into thin strips
  • 8 cups baby arugula leaves, loosely packed
  • 1 ounce grated or shaved Parmesan cheese


  1. Combine, water, oil, vinegar, salt, pepper and garlic powder (if using) in a large bowl; whisk to blend.
  2. Stir in beans, tomatoes and roasted peppers; toss well.
  3. Add arugula; toss to mix and coat.
  4. Sprinkle salad with cheese; grind additional black pepper over top, if desired.


  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 231 kcal cal., 8 g fat (2 g sat. fat), 31 g carb., 6 g fiber, 4 g sugar, 12 g pro., 57 mg calcium, 0.6 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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