Linda Valkovska
Dietitian
EN
LV
Recipe
Pesto bean side salad
- Time: 10 min
- Servings: 2 - 4
This is a recipe for a side salad. To transform this into a complete meal, serve it together with some rice / wraps or another source of carbohydrates.
- Servings: 2 - 4
This is a recipe for a side salad. To transform this into a complete meal, serve it together with some rice / wraps or another source of carbohydrates.
Ingredients
For the salad
- 300 g boiled or canned white beans or butter beans, drained and rinsed
- 2 tbsp pesto
- 1 large cucumber, sliced
- 2 - 3 sun dried tomatoes in oil, chopped
- Seeds from 1/3 pomegranate
To assemble
- Rice or wraps
- 300 g boiled or canned white beans or butter beans, drained and rinsed
- 2 tbsp pesto
- 1 large cucumber, sliced
- 2 - 3 sun dried tomatoes in oil, chopped
- Seeds from 1/3 pomegranate
To assemble
- Rice or wraps
Instructions
In a large bowl, mix the beans with the pesto until evenly coated.
Add the sliced cucumber, chopped sun-dried tomatoes, and pomegranate seeds. Stir gently to combine.
Use the salad as a filling for wraps or serve it as a side dish alongside rice or other carbohydrate source of your choice.
Add the sliced cucumber, chopped sun-dried tomatoes, and pomegranate seeds. Stir gently to combine.
Use the salad as a filling for wraps or serve it as a side dish alongside rice or other carbohydrate source of your choice.
Linda Valkovska
Dietitian
EN
LV