Cannellini Bean and Arugula Salad
3 Roasted Red Peppers, canned, chopped
1 garlic clove
4 Tbs chopped parsley
14 oz can cannellini beans, drained
2 Tbs lemon juice
2Tbs extra virgin olive oil
1 small bunch arugula leaves
Mix together beans, garlic, zest, parsley, lemon juice, olive oil, salt and pepper to taste. Place arugula on plate and drizzle with a bit more lemon juice and olive oil if you like. Scatter the beans on the arugula, top with peppers and then bean mixture.
I served with a simple baked salmon. I used similar flavors to make it all go together--squeezed a little lemon juice and some olive oil on the salmon before baking.