I really loved the last pesto I made recently with fresh cardamom and rocket and as I had some leftover, I did not want any to be wasted. As I already said in other posts, I am using the word leftover a lot lately.
I try and cook dried legumes as often as I can and white beans feature at least once a week on our table, as this is a versatile dish and everyone enjoys eating it, adding their favourite ingredients.
So instead of making my usual bean salad, I thought why not try it with pesto and see how it works. We loved it and this makes a very healthy and refreshing summer dish with legumes.
I am submitting this recipe to Lisa of Lisa’s Kitchen, who is hosting this month’s No Croutons required,with a theme soups or salads, featuring legumes because beans and pulses are an important part of a healthy vegetarian diet, as Lisa points out.
Bean salad with pesto
Cooking time: 1 hour
Preparation time: 15 minutes
- 4 cups of boiled white beans (haricots or white navy beans)
- 10 cherry tomatoes
- 1 small cucumber
- 1 onion
- 6 kalamata olives, pitted
- 2 spoonfuls parsley
- 1 large canned tuna in water (optional)
- 1/2 teaspoon dried sage
- Freshly ground black pepper
- Oregano (optional)
- 2 – 3 spoonfuls of pesto cardamom and rocket
- 2 – 3 Florina Peppers, cut in pieces (optional)
See in the original recipe here how to prepare the beans and after boiling and straining them add the remaining ingredients. Mix in the pesto and adjust salt and pepper if needed. Refrigerate for half an hour or more to allow all the flavours mix and for the salad to chill.
As I said above, each one choses to add ingredients to this recipe and the addition of tuna is optional, so for those who are strictly vegetarian they can omit it or add something else instead.
Kopiaste and Kali Orexi,