CHEF JEFF — ONE BYTE AT A TIME: White Bean Salad

Peppery arugula spices up this side dish.

White Bean Salad

2 slices whole-grain bread

3 cups arugula

1 cup rinsed and drained canned navy beans

3 tablespoons reduced-fat Italian dressing

Salt and freshly ground pepper

Toast bread. Meanwhile, rinse and dry arugula. Place in a bowl and add the beans and dressing. Toss well. Add salt and pepper to taste and toss again. Serve with bread on the side.

Yield: Serves 2.

Approximate nutritional analysis per serving: 241 calories, 12 percent of calories from fat, 3.3 grams fat (0.5 grams saturated, 0.8 grams monounsaturated), 1.5 milligrams cholesterol, 14.2 grams protein, 40.2 grams carbohydrates, 9.1 grams fiber, 132 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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