Let's Redo Lunch: Two-Bean Salad

By EdieK

An ultimate mix of Italian staples like roasted peppers, fresh mozzarella, two types of beans (crunchy green and smooth cannellini), and pesto gets topped with spicy arugula for a refreshing salad that won't wilt by noon (be sure to keep the greens floating on top until just before digging in).

Ingredients

• 1 cup cooked green beans
• 1/2 cup rinsed canned white (cannellini) beans
• 1/4 cup jarred roasted peppers , cut into strips
• 4 to 6 ounces diced bocconcini or fresh mozzarella
• 3/4 cup halved grape or cherry tomatoes
• 1 to 2 Tbsp. good store-bought pesto
• Salt and pepper
• 2 cups baby arugula

Details

Servings 2
Adapted from oprah.com

Preparation

Step 1

Combine green beans, white beans, peppers, cheese, and tomatoes. Add pesto, and season to taste with salt and pepper. Toss well. Top with baby arugula (but do not mix in); keep cool. When ready to eat, combine arugula with other ingredients.