1) To cook the beans, place them in a medium-size pot. Cover them with 2-inches of water. Add in the bay leaf and bring it to a simmer in medium-low heat. Cover and cook (stirring occasionally) until they are soft and tender, but not mushy, 1 ½ to 2 hours. When cooked, remove and discard the bay leaf and drain the beans. Place them in a large salad bowl.
2) To make the arugula almond pesto: Place the arugula, almonds, Parmesan cheese, lemon juice, garlic, salt and pepper in the bowl of a food processor. Process until everything is finely chopped. While the machine is running, drizzle the olive oil over the tube slowly. Pour the pesto over the warm beans and give it a gentle mix making sure to not break the beans.
3) To assemble the salad: Add in the arugula and red onion into the beans mixture and give it a mix. Taste for seasoning and add in, if necessary.
4) If preferred, garnish it with sliced almonds and torn bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (204g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 147 (35%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 3g|
|Cholesterol 1.4mg||0 %|
|Sodium 659.9mg||23 %|
|Potassium 346.1mg||9 %|
|Total Carbohydrate 58.1g||17 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 53.6g|
|Protein 14.1g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 426
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