Antipasto Toss

• 1 can white kidney (cannellini) beans
• 1 large takeout order antipasto salad
• 1 bag baby arugula
• Olive oil (optional)
• red wine vinegar (optional)

1. Drain and rinse beans; place in large salad bowl.
2. Cut ingredients from antipasto salad into bite-size pieces (you should have about 3 cups).
3. Add to bowl, along with arugula.
4. Toss together and serve with olive oil and red wine vinegar if you like.

white kidney, salad, baby arugula, olive oil, red wine vinegar

Taken from www.delish.com/recipefinder/antipasto-toss (may not work)