Cannellini Bean Salad With Parsley Pesto Recipe
Servings: 6
Ingredients
- 2 can cannellini beans - (15 ounce ea)
- 3 Tbsp. extra-virgin extra virgin olive oil plus
- 1/3 c. extra-virgin extra virgin olive oil
- 1/4 c. chopped yellow onions
- 3 tsp chopped garlic
- 2 Tbsp. fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 pch cayenne
- 1/3 c. very finely-grated Parmesan (or possibly crumbled goat cheese)
- 1 1/2 c. fresh parsley leaves Toasted pita bread triangles (or possibly 1/2"-thk lightly-toasted French bread)
Directions
- Place the beans in a colander and rinse under cool running water. Drain.
- Heat 3 Tbsp. of the oil in a large skillet over medium heat. Add in the onions and 1 1/2 tsp. of the garlic and cook till soft and fragrant, about 2 min. Add in the liquid removed beans, 4 tsp. of the lemon juice, 1/4 tsp. of the salt, the black pepper and cayenne, and cook, stirring, till softened and warmed through, 3 min. Remove from the pan and transfer to a decorative platter. Sprinkle with the Parmesan.
- In a blender or possibly bowl of a small food processor, combine the parsley, remaining 1 1/2 tsp. of garlic, 2 tsp. of lemon juice and 1/4 tsp. of salt in a blender or possibly small food processor. Process on high speed for 30 seconds. Add in the remaining 1/3 c. oil with the motor running and process till smooth. Adjust seasoning, to taste.
- Drizzle the parsley pesto over the beans and serve with the toast for dipping.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 6 servings | |
| Calories 343 | |
| Calories from Fat 194 | 57% |
| Total Fat 21.98g | 27% |
| Saturated Fat 4.19g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 809mg | 34% |
| Potassium 487mg | 14% |
| Total Carbs 25.81g | 7% |
| Dietary Fiber 9.1g | 30% |
| Sugars 3.54g | 2% |
| Protein 11.9g | 19% |
