1 19 oz./542 mL can white kidney beans
1 cup asparagus, cut in 1" pieces
1 roma tomato, seeded and diced
1/2 large red pepper, diced
1 Tbsp. fresh rosemary, chopped
1 large clove garlic, minced
2 Tbsp. extra virgin olive oil
1 cup arugula
Drain and rinse beans. Blanch asparagus briefly.
Toss together all ingredients except arugula. Season with salt and pepper.
Cover and refrigerate at least 3 hours, preferably overnight.
Just before serving, toss with arugula.
Serves 4 to 6 as a side salad