I don’t usually get excited about white beans. To me they pale in comparison to the robust flavour of black or kidney beans. I can’t think of a better way to flavour white beans than to combine them as they are in this salad! It was such a fabulous combination and it received rave reviews at our last potluck. Thanks Chantal!
1 can artichokes, drained and coarsely chopped
1 can white kidney beans, drained and rinsed
1 bulb fennel, sliced thinly
bunch of green beans (1-2 cups), blanched and halved
1 pint cherry or grape tomatoes, sliced in quarters
80 g basil leaves (about 30 leaves)
3 cloves garlic
1/4 c pine nuts
2 tbsp parmesan
salt and pepper
In blender, make pesto by mixing basil, pine nuts, garlic, parmesan, salt, pepper and lemon. Add olive oil until consistent (approx 3-4 tbsp).
In bowl, combine artichokes, white kidney beans, fennel, green beans and tomatoes. Add lemon pesto dressing and let marinate for at least an hour before serving.