Pesto bean salad

Cooking Salads Pesto bean salad

Make the most of ingredients at hand with this clever, quick solution side.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Wheat free
  1. Make dressing: Place pesto, garlic, oil, and 1 tablespoon cold water in a bowl. Season with salt and pepper. Stir to combine.
  2. Make salad: Place green beans, four bean mix, tomato, sundried tomato and olives in a large bowl.
  3. Season with pepper. Add dressing. Toss to combine. Serve topped with basil.

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420g can green beans, drained, rinsed
2 x 125g cans four bean mix, drained, rinsed
250g cherry tomatoes, halved
1/3 cup sundried tomatoes, sliced
1/3 cup kalamata olives, halved
Finely sliced fresh basil leaves, to serve
2 tbsp basil pesto
1 garlic clove, crushed
1 tbsp olive oil

Adv

Autors
Preparation time
10
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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