Ingredients:

-2 (15 oz each) cans cannellini beans, rinsed and drained
-1 cup halved grape tomatoes
-1/4 cup minced fennel
-1/2 cup Sun Dried Tomato with Roasted Red Pepper Dressing
-2 cups coarsely chopped arugula
-2 tablespoons snipped fresh basil

1. Stir together beans, tomatoes and fennel in a medium bowl
2. Add dressing and toss well to coat
3. Refrigerate for 15 minutes, then stir in arugula and basil