Summertime means hanging out on the river, the picnic or barbecue in the woods, and being by the sea. The last thing you wanna do is spend time in a hot kitchen. Summertime means cold foods, salads brought to potlucks left to mellow in the fridge. Triple the recipe to take this white bean pesto salad to your next gathering and watch it disappear!
We have been on a bit of a bean kick lately, basing most meals around a can of black, white, or garbanzo beans. Last week we made a white bean salad with sundried tomatoes and basil and it was the most delicious lunch wehave had in ages. We decided to tweak the recipe to be a bit greener, so here you have it...
1 cup white beans
1/2 cup large basil leaves
1 tbsp genovese pesto
1/2 tbsp toasted pine nuts
Drain the cans of white beans, rinse and pat dry with a clean towel. Add to mixing bowl beans and basil greens. Stir in pesto sauce, adding 1/8 tbsp olive oil in incriments if necessary.
Cover and place in refrigerator. Next, toast pine nuts by placing in a skillet on low heat until golden brown, the quickly remove from heat. Take salad out of fridge and top with nuts, then place back in the cold for about 4 hours to allow flavors to mingle.
There you go! This dish is great for meal prep, and can be kept in the refrigerator for up to one week.
Variations:
Experiment with different herbs.
Swap basil for other herbs and greens.
Add chopped mild olives.
Add dried mushrooms.
Add sundried tomatoes.
Add chopped artichoke hearts.
The possibilities are endless!
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