{Pesto Bean Salad}
{Mixing vegetables together}
{Mix dressing and vegetables together}
{Served with fish baked in the versatile seafood sauce (coming next week!)}
One year ago: Chocolate Chip Cookies
Pesto Bean Salad
Makes 4 servings
1-15 oz can chickpeas, drained and rinsed
1 cucumber, diced
1 pint cherry tomatoes
4 cloves garlic, minced
6 oz pesto (jar or make your own)
1/4 cup Parmesan cheese
1/4 cup lemon juice
- Mix beans, cucumber, celery, and tomatoes together until mixed.
- Mix remaining ingredients in a separate bowl.
- Pour dressing over bean mixture.
- Chill overnight for best flavors or serve immediately.
What do you like to eat in the summer? Are you a salad-muncher like I am?
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