Lemony White Bean Salad

Ingredients

• 2 tbsp. olive oil
• 1 can artichoke hearts
• 1 can white kidney beans (cannellini)
• 2 tsp. grated lemon peel
• 1/4 tsp. salt
• 1/4 tsp. Pepper
• 1 bag baby arugula
• 2 tsp. olive oil
• 2 tsp. fresh lemon juice
• .13 tsp. salt

Instructions

1. In 12-in.
2. skillet, heat 2 tablespoons olive oil on medium.
3. Add artichokes, beans, lemon peel, 1/4 teaspoon salt; and 1/8 teaspoon pepper.
4. Cook 4 to 5 minutes or until warm, stirring.
5. Meanwhile, toss arugula with 2 teaspoons olive oil, lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
6. Divide among 4 plates; top with warm artichoke mixture.