Kosher salt and freshly cracked black pepperto taste
15ouncescanned cannellinirinsed and drained (see notes)
½small red onionthinly sliced
½red bell pepperdiced
3tablespoonscapersrinsed and drained
Prepare The Dressing:
Add the lemon juice, lemon zest, maple syrup, and olive oil to a clean jar with a lid. Place the lid on and shake vigorously to combine. Remove the lid and season with salt and fresh cracked black pepper, to taste.
Alternatively, if you don’t have a jar with a lid, add all the ingredients to a bowl, except the oil. Then slowly whisk in the oil until combined.
Prepare The Salad:
In a small bowl, toss the beans, red onion, red bell peppers, and capers together.Next, divide the arugula among four serving bowls or plates. Top each bowl of arugula with the beans, onion, bell pepper and capers.
Give the dressing a final shake inside the jar (or whisk), then drizzle the dressing over each salad, to taste. Toss to coat and enjoy!
Recipe adapted from Giada De LaurentiisWhat if I don't have Cannellini Beans? If you don't have cannellini beans in your pantry you can substitute with Great Northern beans,red kidney, or navy beans.
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