Tuscan Bean Salad with Tomatoes and Arugula Recipe

Ingredients

• 2 14-ounce cans unsalted cannellini beans
• 1 large red bell pepper, seeded and diced
• 2 medium ripe tomatoes (or 4 Roma tomatoes), diced
• 1 cup fresh arugula, juliened
• ½ cup red onion, chopped
• ¼ cup fresh Italian parsley, chopped
• 2 cloves garlic, chopped
• ¼ teaspoon lemon pepper, optional
• ⅓ cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar
• Salt and freshly ground pepper, to taste