Fresh Bean and Pesto Salad
A vibrant bean salad featuring a zingy pesto dressing and juicy tomatoes, perfect for a light lunch or side dish. Boosted with a flavour-enhancing trick for the tomatoes, this dis…
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Servings: 4 | Prep: 15 min | Cook: 5 min | Total: 20 min
Tags: quick, salad, summer, vegetarian
Ingredients
- 200.0 g green beans (trimmed and cut into bite-sized pieces)
- 150.0 g cherry tomatoes (halved)
- 400.0 g mixed beans (canned, drained and rinsed)
- 4.0 tbsp pesto (store-bought or homemade)
- 1.0 tbsp olive oil
- 1.0 tbsp lemon juice
- 0.5 tsp sea salt
- 0.25 tsp black pepper (freshly ground)
- 10.0 g basil leaves (fresh, torn)
Instructions
- Blanch the green beans in boiling water for 3 minutes until bright green and tender-crisp, then drain and rinse under cold water.
- Place the halved cherry tomatoes in a bowl, sprinkle with a pinch of sea salt, and let them sit for 10 minutes to draw out and enhance their flavour.
- In a large salad bowl, combine the blanched green beans, mixed beans, salted tomatoes, and torn basil leaves.
- In a small bowl, whisk together the pesto, olive oil, lemon juice, sea salt, and black pepper until well combined.
- Pour the pesto dressing over the salad and toss gently to ensure all ingredients are coated evenly.
- Taste and adjust seasoning if necessary, adding more salt or pepper to your preference.
- Serve immediately or chill for 30 minutes to allow flavours to meld.
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