Arugula, Roasted Bell Pepper, and White Bean Salad

Name: Arugula, Roasted Bell Pepper, and White Bean Salad
Yield: Serves 4
Ingredients: 1/3 cup, red wine vinegar; 1/4 cup, extra-virgin olive oil; 1/4 cup, chopped fresh parsley; 2 tablespoons, minced shallot; 3/4 teaspoon, salt; 1/2 teaspoon, pepper; 1 1/2 cups roasted, bell peppers, cut into 2 by 1/2-inch strips; 1 (15-ounce) can small, white beans, rinsed; 1/3 cup pitted, kalamata olives, chopped coarse; 5 ounces (5 cups), arugula

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Appears in Cook's Illustrated July/August 2017

SERVES4

TIME30 minutes

Arugula, Roasted Bell Pepper, and White Bean Salad

WHY THIS RECIPE WORKS

Velvety strips of roasted bell peppers added meaty substance to a simple white bean and arugula salad, making it dinner-worthy. The bell peppers’ sweetness was balanced by briny olives and a vinegary dressing.

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