Recipe

Bean and Fig Salad

Ingredients
30 oz. canned cannellini beans, rinsed and drained
6-8 dried Mission figs, thinly sliced
½ cup chopped walnuts, toasted
¼ cup (approx.) thinly sliced red onion
¼ cup Mustard Vinaigrette, plus 2 tbsp. (approx.) to taste, divided
1 oz. (approx.) fresh arugula or baby spinach leaves, stemmed
- freshly ground Kowalski's Black Peppercorns, to taste
¼ oz. (approx.) chopped fresh Italian parsley, to taste
Directions
  1. In a large mixing or salad bowl, combine first 4 ingredients (through onion).
  2. Drizzle with ¼ cup vinaigrette; toss to coat. Fold in greens; drizzle with additional dressing to taste.
  3. Season with pepper; garnish with parsley.
  4. Serve immediately or store, covered, in the refrigerator for up to 3 days.