Two-Bean Salad
Combine 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 bocconcini or fresh mozzarella (diced), and 3/4 cup halved grape or cherry tomatoes. Add 1 to 2 tablespoons good store-bought pesto, and season to taste with salt and pepper. Toss well. Top with 2 cups baby arugula. Keep cool. When ready to eat, mix greens with other ingredients. Makes 2 servings.

— Created by Susan Spungen