Ingredients
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2 (15 oz) cans cannellini beans
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1 (14 oz) can quartered artichoke hearts
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1 cup sliced roasted red peppers
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1 cup shaved Parmesan
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4 cups baby arugula
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2 lemons
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1 tsp Dijon mustard
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1 tbsp honey
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2 tbsp olive oil
Steps
1
Drain and rinse the cannellini beans and artichokes and place in a large bowl. Add the sliced roasted peppers, shaved Parmesan and baby arugula
2
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.
3
Toss bean and artichoke mixture with dressing. Chill until serving.
