> 2 (15 oz) cans cannellini beans
> 1 (14 oz) can quartered artichoke hearts
> 1 cup sliced roasted red peppers
> 1 cup shaved Parmesan
> 4 cups baby arugula
> 2 lemons
> 1 tsp Dijon mustard
> 1 tbsp honey
> 2 tbsp olive oil
Drain and rinse the cannellini beans and artichokes and place in a large bowl. Add the sliced roasted peppers, shaved Parmesan and baby arugula
In another small bowl, zest and juice both lemons. Whisk in the mustard and honey until smooth. Slowly whisk in the olive oil until incorporated. Season with lots of black pepper.
Toss bean and artichoke mixture with dressing. Chill until serving.