White Bean, Roasted Pepper & Arugula Salad | Recipes | WW USA

Ingredients

• 1.5 Tbsp Olive oil
• 1 Tbsp Balsamic vinegar
• 0.5 tsp Table salt
• 0.25 tsp Black pepper, freshly ground
• 15 oz Canned cannellini beans, rinsed and drained
• 1 cup(s) Grape tomatoes, halved
• 7 oz Roasted red peppers (packed in water), drained and thinly sliced
• 5 oz Arugula, baby leaves (about 8 loosely packed cups)
• 1 oz Grated Parmesan cheese, or shaved Parmesan cheese