
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.
INGREDIENTS
- 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