Arugula, Roasted Bell Pepper, and White Bean Salad | America's Test Kitchen

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