White Bean Salad with Roasted Red Pepper, Arugula, and Parsley

Makes about 6 servings

Ingredients:
2 cans white beans (about 2 cups cooked beans)
1 jar (12 oz.) roasted red peppers, chopped (one jar is about 2/3 cup chopped roasted red peppers)
2 cups chopped arugula, about 4 oz. (arugula is also called rocket or rucola)
1/4 cup sliced green onion (scallions)
1/2 cup chopped flat leaf parsley
sea salt and fresh ground black pepper to taste

Dressing Ingredients:
2 T balsamic vinegar
2 tsp. Spike Seasoning (optional but highly recommended)
4 T extra-virgin olive oil

Instructions:

Drain beans into colander and rinse well with cold water until no more foam appears, then let beans drain at least 15 minutes. Pat dry with paper towels if they still look wet when you're ready to put the salad together.

Drain red peppers and chop into 1/2 inch pieces. Chop parsley, green onions, and arugula and put into large bowl with the red peppers, then gently mix in beans.

Whisk Spike Seasoning into the balsamic vinegar, then slowly whisk in olive oil. Toss dressing with salad ingredients, season to taste with sea salt and fresh ground black pepper and serve. This will keep in the refrigerator for a day, although the arugula will get pretty wilted after that.

from Kalyn's Kitchen, check out the recipes,