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Pesto Butter Bean Salad

Posted Jun 29 2014 7:00am

This is one the simplest salads ever, it takes ten minutes to throw together and it’s so satisfying and delicious. The butter beans taste completely divine smothered in homemade pesto, which is bursting with flavour thanks to the amazing combination of fresh basil leaves, pine nuts, garlic and lemon juice. I then toss the beans in a simple salad of rocket, pumpkin seeds and pomegranates so that their amazing flavour and texture really shines. The pumpkin seeds add an awesome crunch though and the pomegranates add a touch of sweetness that really compliments the other ingredients, heightening the flavour of every bite. If you feel like spicing it up the beans are also delicious stirred into a bowl of zucchini noodles or brown rice pasta, or you can just serve them on their own as a simple side salad. Beans are a great addition to any meal too as they’re filled with so much plant protein and fibre, which together make you feel so energised and amazing so you’ll be glowing all day long!

P.S. I’ve got a really exciting vitamix giveaway happening on my Deliciously Ella  instagram today, come check it out!

Pesto Butter Bean Salad Pesto Butter Bean Salad

Serves 2

For the pesto:

- 1/2 a cup of pine nuts (100g)

- 2 big handfuls of fresh basil leaves (50g)

- 5 tablespoons of olive oil

- 2 cloves of garlic

- 1 lemon

- salt and pepper

For the salad:

- a handful of pumpkin seeds

- Two 400g tins of butter beans

- 1 bag of rocket (about 60g)

- two handfuls of pomegranates (60g)

- olive oil

- 1 lemon

Pesto Butter Bean Salad

Start by making the pesto. Simply peel the garlic and then put all the required ingredients into a food processor and blend until smooth, then leave to one side.

Drain and rinse the beans and then place them in a frying pan with the pesto and sauté the two together for two-three minutes until warm. While they cook squeeze the lemon for the salad over the beans and add more black pepper.

Add rocket, pumpkin seeds and pomegranates to your plates, drizzle them with olive oil and then add the beans on top.

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