Cannellini Bean Salad With Sun-Dried Tomato Pesto Recipe

Name: Cannellini Bean Salad With Sun-Dried Tomato Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 ounces, weight Canned Cannellini Beans, Drained; 2 cups Chopped, Ripe Tomatoes; 4 ounces, weight Oil Packed Sun-dried Tomatoes, Drained; 2 Tablespoons Chopped Fresh Basil; 2 Tablespoons Chopped Fresh Parsley; 1 Tablespoon Chopped Garlic; 1/4 cups Pine Nuts; 3 Tablespoons Chopped Onion; 2 Tablespoons Red Wine Vinegar; 1/4 cups Balsamic Vinegar; 1 Tablespoon Tomato Paste; 1/3 cups Crushed Tomatoes; 1/2 cups Extra Virgin Olive Oil; 1/2 cups Grated Parmesan Cheese; Salt And Pepper, to taste; Chopped Basil, For Garnish

Servings: persons

32 ounces, weight Canned Cannellini Beans, Drained
2 cups Chopped, Ripe Tomatoes
4 ounces, weight Oil Packed Sun-dried Tomatoes, Drained
2 Tablespoons Chopped Fresh Basil
2 Tablespoons Chopped Fresh Parsley
1 Tablespoon Chopped Garlic
1/4 cups Pine Nuts
3 Tablespoons Chopped Onion
2 Tablespoons Red Wine Vinegar
1/4 cups Balsamic Vinegar
1 Tablespoon Tomato Paste
1/3 cups Crushed Tomatoes
1/2 cups Extra Virgin Olive Oil
1/2 cups Grated Parmesan Cheese
Salt And Pepper, to taste
Chopped Basil, For Garnish

1
Place drained cannellini beans and chopped tomatoes in a medium bowl. Set aside.
2
In a food processor, combine all of the remaining ingredients (except the basil garnish) and pulse until a grainy paste forms. It's important that you carefully taste and adjust seasoning with salt and pepper if needed.
3
Toss just enough pesto with the cannellini beans and chopped tomatoes to coat well (freeze leftover pesto). Garnish with chopped basil. This is best served at room temperature.
4
* Note: If using sun-dried tomatoes that are not packed in oil, place them in a bowl and cover with warm water for 5 minutes to soften them. Then drain and proceed with recipe as directed.
5
Adapted from allrecipes.com.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 32 ounces, weight Canned Cannellini Beans, Drained, 2 cups Chopped, Ripe Tomatoes, 4 ounces, weight Oil Packed Sun-dried Tomatoes, Drained, 2 Tablespoons Chopped Fresh Basil, and more.

Yes, Cannellini Bean Salad With Sun-Dried Tomato Pesto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cannellini Bean Salad With Sun-Dried Tomato Pesto

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