Tomato Bean Bowl Salad

Tomato Bean Bowl Salad
Tomato Bean Bowl Salad

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1 tbsp.

Dijon mustard

2 cans (15.5 oz. each)

GOYA® Cannellini, drained and rinsed

2 cups

halved grape tomatoes

¼ cup

finely chopped sun-dried tomatoes

¼ cup

finely chopped fresh parsley

3 cups

baby arugula

3 cups

chopped radicchio

½ cup

toasted chopped walnuts

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Step 1

Cook rice according to package directions.

Step 2

Meanwhile, in bowl, whisk together vinegar, mustard, garlic and Adobo; slowly whisk in olive oil. Add beans, tomatoes, sun-dried tomatoes and parsley, tossing gently until well coated. Let stand for 10 to 15 minutes.

Step 3

Divide rice among bowls; top with arugula, radicchio and marinated beans. Sprinkle with walnuts.


Notes: Add leftover grilled steak, chicken or pork to the bowl if desired. Add black or green olives to marinated beans for a zesty variation.

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New from Goya

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Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Caribbean Mexico South America Central America Spain Under 20

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