Photo: Anna Pelzer
Cannellini Bean Salad with Sun-Dried Tomato Pesto
14 ingredients
20 min
10
openrecipes
One of the things I like most about summer meals are the endless salads one can serve. This one is fairly substantial, both in texture and flavor. The cannellini beans are hearty and the sun-dried tomato pesto packs a punch. You’ll have leftover sun-dried tomato pesto so plan to freeze it for later (it’s delicious on pasta or slathered on crostini).
Estimated Nutrition (whole recipe, rough)
495
Calories
17g
Protein
40g
Fat
21g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- ¼ cups Pine Nuts
- 3 Tablespoons Chopped Onion
- 2 Tablespoons Red Wine Vinegar
- ¼ cups Balsamic Vinegar
- 1 Tablespoon Tomato Paste
- ⅓ cups Crushed Tomatoes
- ½ cups Extra Virgin Olive Oil
- ½ cups Grated Parmesan Cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes