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ITALIAN CANNELLINI BEAN, BASIL, RED ONION & ARUGULA SALAD
Makes 12 servings

4 15oz cans cannellini beans
Handful of basil leaves, washed and roughly chopped
1 medium red onion, halved and sliced as thinly as you can
1 bunch small-leaf arugula, thick stems removed, washed and dried
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
3 good pinches of salt
20 grinds of black pepper

Empty the cans of beans into a colander and rinse well under cold water. Drain thoroughly and place in a large serving bowl. Toss beans together with basil, red onion, and arugula. Place oil, vinegar, and pepper in a sealable container and shake until the salt has dissolved. Pour over salad and toss well.

Source: "Young and Hungry" by Dave Lieberman

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