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Receta Cannellini Bean Salad With Parsley Pesto

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Raciónes: 6

Ingredientes

Cost per serving $0.91 view details
  • 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)

Direcciones

  1. Place the beans in a colander and rinse under cool running water. Drain.
  2. 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.
  3. 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.
  4. Drizzle the parsley pesto over the beans and serve with the toast for dipping.
  5. 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%
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