No-Cook Cannellini Salad with Pesto Dressing
A cook who has a delicious prepared pesto within arm’s reach is a bit like a woman who owns a perfect little black dress: Both are always ready at a moment’s notice to face an expectant public. In this recipe, the pesto is tossed with white beans to create an…
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A cook who has a delicious prepared pesto within arm’s reach is a bit like a woman who owns a perfect little black dress: Both are always ready at a moment’s notice to face an expectant public. In this recipe, the pesto is tossed with white beans to create an elegant salad in a flash.
Ingredients
- 2 19-oz. cans cannellini beans, rinsed and drained
- 3 cups shredded red cabbage
- 2/3 cup thinly sliced green onions
- 2 to 3 Tbs. prepared basil pesto
- 1 Tbs. chopped capers
Preparation
1. Combine all ingredients in large bowl. Let stand 15 to 30 minutes to allow flavors to meld. Serve at room temperature.
Nutrition Information
- Calories 285
- Carbohydrate Content 42 g
- Cholesterol Content 2 mg
- Fat Content 7 g
- Fiber Content 12 g
- Protein Content 13 g
- Saturated Fat Content 1 g
- Sodium Content 490 mg
- Sugar Content 4 g