Tuscan White Bean Salad - cooking recipe

Ingredients

2 cans (15 oz each) white beans, drained and rinsed
1 None red onion, finely chopped
2/3 cup drained sun-dried tomatoes in oil
5 oz fresh mozzarella cheese, cut into 1/4-inch pieces
1/2 cup pitted kalamata olives
5 oz arugula
None None FOR THE OREGANO BALSAMIC VINAIGRETTE
1 clove garlic, crushed
1 tbsp finely chopped fresh oregano
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil

Preparation

Combine beans, onion, tomato, cheese and olives in a large bowl
For the dressing, whisk all ingredients in a small bowl. Drizzle over salad; toss gently to combine.
Serve bean salad with arugula.