Three-Bean Salad with Arugula and Bell Pepper


This is a peppery, crunchy salad that pairs well with meat or vegetarian main courses.


  • Coarse salt and freshly ground black pepper

  • 2 ounces haricots verts, trimmed

  • 2 ounces yellow wax beans, trimmed

  • 1 15-oz can white beans, drained and rinsed

  • 1 roasted red pepper (jarred), chopped

  • 2 cups baby arugula

  • 1 tablespoon red-wine vinegar

  • 3 tablespoons extra-virgin olive oil

  • 3 tablespoons grated Parmesan


  1. Bring a medium pot of well-salted water to a boil. Working in batches, blanch haricot verts and yellow wax beans until crisp-tender, about 3 minutes for each. Transfer to an ice bath. Drain. Cut beans into 1/2-inch pieces; transfer to a bowl.

  2. Add white beans, red pepper, and arugula.

  3. In a small bowl, whisk vinegar and oil. Season with salt and pepper. Drizzle over vegetables and toss to combine. Sprinkle with Parmesan before serving.

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