As we enter the hottest days of the summer, this recipe is perfect because it doesn’t heat up the kitchen.
Becky Low share a chilled bean salad that’s healthy and economical.
White Bean Pesto Salad
Pesto Ingredients:
2 cup fresh basil leaves
¼ cup walnuts
¼ cup shredded Parmesan cheese
2-4 cloves minced garlic
2 tablespoons lemon juice
2-3 tablespoons olive oil
salt and pepper to taste
Salad Ingredients:
2 cans (14-oz each) white beans, drained (i.e. navy, cannellini)
1 can (14-oz) sliced stewed tomatoes
1-2 cloves garlic, minced
¼-½ small red onion, for taste and garnish
1-2 tablespoons lemon juice
salt and pepper to taste
½ pound grilled or broiled salmon, chicken, steak of choice
½ cup shredded Parmesan cheese
½ cup fresh parsley
Place pesto ingredients – basil leaves, walnuts, ¼-cup shredded cheese, 2-4 cloves minced garlic, 2-tablespoons lemon juice and 2-tablespoon olive oil in food processor or blender and blend to a coarse puree. Salt and pepper to taste. Add additional olive oil or a little juice from the canned tomatoes to create desired consistency. Note – Pesto may be prepared up to 2 days in advance and refrigerated.
Drain and rinse beans. Drain tomatoes, reserving juice (see instructions above). Peel and thinly slice onion. Toss together beans, tomatoes, garlic, part of the red onion, separate into rings (set aside some red onion slices for garnish), and lemon juice. Salt and pepper to taste. Place in serving bowl or on individual plates. Break apart, dice, or shred salmon and arrange on top of beans. Top with shredded Parmesan cheese, garnish with red onion rings. Top salad with pesto and garnish with fresh parsley.
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