Canelloni Bean & Tomato Summer Salad


  • 1 can cannelloni beans (12-15 oz), drained and rinsed
  • 1 tbsp chopped fresh greek oregano
  • 1/2 tbsp chopped fresh sweet basil
  • ¼ cup sliced olives of your choice
  • 2 tbsp sliced red onion
  • 1 pint halved/quartered cherry and heirloom tomatoes
  • 1 bunch of arugula
  • 3 tbsp good olive oil
  • juice of 1/2 lemon
  • 1 tsp hot chili flakes (optional)
  • salt & pepper to taste


Combine beans with chopped produce and arugula in a large bowl. In a separate bowl, whisk together lemon juice, olive oil, and chili flakes. Dress the salad and taste for salt and pepper, adding as needed.

Summer Bean and Tomato Salad with Arugula via FreshConnectKC