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Mediterranean Bean Salad

Mediterranean Bean Salad
Makes:
8
Prep Time:
15
minutes
Total Time:
45
minutes
Dairy FreeLow CalorieVegetarian
Mediterranean Bean Salad has a fantastic combination of several types of beans, carrots, celery, sun-dried tomatoes, scallions and black olives. You'll love the pesto-inspired dressing. Garnish with toasted pine nuts for an absolutely fabulous salad.

In this recipe:


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Ingredients:

  • SALAD
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
  • 2 large carrots, peeled and cut into 1/2-inch dices (about 1 cup)
  • 1 large celery stalk, thinly sliced (about 1/2 cup)
  • 1/2 cup diced rehydrated sun-dried tomatoes (not oil packed)
  • 2 large scallions, thinly sliced (about 1/4 cup)
  • 1/4 cup pitted and sliced black olives
  • DRESSING
  • 3 tablespoons BUITONI Refrigerated All Natural Reduced Fat Pesto with Basil (7 oz.)
  • BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • BUITONI Refrigerated All Natural Pesto with Basil (11 oz.)
  • 3 tablespoons red wine vinegar
  • 1 clove garlic, finely minced
  • 2 to 3 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons minced fresh basil
  • 3 tablespoons toasted pine nuts*

Directions:

FOR SALAD:
COMBINE
the beans, carrots, celery, sun dried tomatoes, scallions and black olives in a large salad bowl. Set aside.

FOR DRESSING:
WHISK
together the pesto, vinegar and garlic in a small bowl. Slowly in a thin stream, whisk in the olive oil, whisking constantly until combined. Season with salt and pepper.

POUR the dressing over the bean salad and mix well. Cover and refrigerate for 30 minutes prior to serving. Just before serving, add in the fresh basil, gently toss the salad. Garnish the salad with the toasted pine nuts.

* To toast pine nuts: Add the nuts to a dry skillet and toast over medium heat until lightly browned, shaking the pan occasionally. Watch carefully to prevent burning.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 170
  • Calories from Fat: 80
  • Total Fat: 9g (13% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 360mg (15% of DV)
  • Carbohydrates: 18g (6% of DV)
  • Dietary Fiber: 5g (20% of DV)
  • Sugars: 3g
  • Protein: 6g
  • Vitamin A: 45% of DV
  • Vitamin C: 4% of DV
  • Calcium: 8% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Mediterranean Bean Salad

Ingredients

  • SALAD
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
  • 2 large carrots, peeled and cut into 1/2-inch dices (about 1 cup)
  • 1 large celery stalk, thinly sliced (about 1/2 cup)
  • 1/2 cup diced rehydrated sun-dried tomatoes (not oil packed)
  • 2 large scallions, thinly sliced (about 1/4 cup)
  • 1/4 cup pitted and sliced black olives
  • DRESSING
  • 3 tablespoons BUITONI Refrigerated All Natural Reduced Fat Pesto with Basil (7 oz.)
  • BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • BUITONI Refrigerated All Natural Pesto with Basil (11 oz.)
  • 3 tablespoons red wine vinegar
  • 1 clove garlic, finely minced
  • 2 to 3 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons minced fresh basil
  • 3 tablespoons toasted pine nuts*

 

Directions

FOR SALAD:
COMBINE
the beans, carrots, celery, sun dried tomatoes, scallions and black olives in a large salad bowl. Set aside.

FOR DRESSING:
WHISK
together the pesto, vinegar and garlic in a small bowl. Slowly in a thin stream, whisk in the olive oil, whisking constantly until combined. Season with salt and pepper.

POUR the dressing over the bean salad and mix well. Cover and refrigerate for 30 minutes prior to serving. Just before serving, add in the fresh basil, gently toss the salad. Garnish the salad with the toasted pine nuts.

* To toast pine nuts: Add the nuts to a dry skillet and toast over medium heat until lightly browned, shaking the pan occasionally. Watch carefully to prevent burning.

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