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White Bean Salad with Arugula and Roasted Peppers
Ingredients
  • ½ red onion, thinly sliced
  • White vinegar to soak onions, optional
  • 2 cans white kidney beans or cannellini (540 mls/19 oz each) or 4 cups cooked beans
  • 1 cup roasted peppers, sliced or chopped (370 ml jar)
  • 2 cups baby arugula
  • 1 clove garlic
  • 1 tablespoon red wine vinegar
  • 2 tablespoon extra virgin olive oil
  • Juice of half a lemon
  • 1 ½ teaspoon salt
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