Wellness Wednesday: Bell Pepper and White Bean Salad

Spring Cooking with Armando, one of CFBNJ’s NJ SNAP-Ed Nutrition Educators, features this delicious Bell Pepper and White Bean Salad that utilizes seasonal ingredients for a nutritious, budget-friendly dish with plenty of color and flavor.


  • 3 cups chopped arugula or spinach leaves
  • 1 cup chopped bell peppers
  • 1/3 cup sliced red onion
  • 1 1/2 cups cooked or 1 16-ounce can white beans, rinsed and drained
  • 2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons vegetable1 finely chopped garlic clove oil
  • 2 teaspoons fresh thyme, with leaves removed from stem (optional)
  • Salt and pepper, to taste


  • In a large bowl, combine arugula (or spinach), peppers, red onion, and white beans.
  • In a small bowl, mix vinegar, oil, garlic, thyme (optional), salt, and pepper.
  • Pour dressing over salad and mix well.
  • Serve and enjoy!
  • Refrigerate leftovers.