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Let's Redo Lunch: Two-Bean Salad
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Created by Susan Spungen
O, The Oprah Magazine  |  Published on November 01, 2008
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Purple lunch box
Photo: J. Muckle
An ultimate mix of Italian staples like roasted peppers, fresh mozzarella, two types of beans (crunchy green and smooth cannellini), and pesto gets topped with spicy arugula for a refreshing salad that won't wilt by noon (be sure to keep the greens floating on top until just before digging in).

Pack up in style with 4 more bags like the one pictured at left

Servings: Serves 2

Ingredients:

Let's Redo Lunch: Two-Bean Salad
  • 1 cup cooked green beans
  • 1/2 cup rinsed canned white (cannellini) beans
  • 1/4 cup jarred roasted peppers , cut into strips
  • 4 to 6 ounces diced bocconcini or fresh mozzarella
  • 3/4 cup halved grape or cherry tomatoes
  • 1 to 2 Tbsp. good store-bought pesto
  • Salt and pepper
  • 2 cups baby arugula
Directions:

Combine green beans, white beans, peppers, cheese, and tomatoes. Add pesto, and season to taste with salt and pepper. Toss well. Top with baby arugula (but do not mix in); keep cool. When ready to eat, combine arugula with other ingredients.

Get more creative lunch recipes



From the November 2008 issue of O, The Oprah Magazine
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