Ingredients

10 baby potatoes, cut in quarters

3 tablespoons olive oil, divided

1 large red pepper, cut into large squares

1 shallot, thinly sliced

2 tablespoons balsamic vinegar

1 398 ml can of white kidney beans, drained and rinsed

1 cup arugula

Salt and pepper to taste

Directions

1. Preheat the oven to 425F. Either on separate baking sheets or with each on a side, toss the potatoes and red peppers with a tablespoon of oil and some salt and pepper. Roast for 25-30 minutes.

2. In a small bowl, toss the red onions in the balsamic vinegar and let macerate for 15 minutes.

3. Assemble the salad in a large bowl, layering the beans, then the potatoes and peppers, the onions (reserving the balsamic vinegar), and lastly the arugula on top.

4. Mix 2 tablespoons of olive oil with the balsamic vinegar and a pinch of salt and whisk to combine. Dress the salad.