Pesto Bean Salad with Almonds and Cranberries
Pesto Bean Salad with Almonds and Cranberries could be just the gluten free recipe you've been looking for. One serving contains 403 calories, 17g of protein, and 17g of fat. This recipe serves 6 and costs $1.3 per serving. Head to the store and pick up honey, canned chickpeas, red onion, and a few other things to make it today. It works well as a budget friendly side dish. It can be enjoyed any time, but it is especially good for Christmas. A couple people made this recipe, and 93 would say it hit the spot. From preparation to the plate, this recipe takes about 20 minutes. It is brought to you by Cookie Monster Cooking. With a spoonacular score of 98%, this dish is awesome. Try Crisp Green Bean Salad with Cranberries and Almonds, Salad With Cranberries And Almonds, and Broccoli Salad with Almonds and Cranberries for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Ingredients:
4 cups packed baby spinach leaves
1 (15 ounce) can chickpeas, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
½ cup dried cranberries
½ cup packed fresh basil leaves
2 tablespoons minced fresh chives
1 clove garlic, minced
½ tablespoon honey
¼ cup olive oil
¼ cup freshly grated parmesan cheese
1 (15 ounce) can dark red kidney beans, drained and rinsed
¼ cup minced red onion
½ to ¾ teaspoon salt (to taste)
½ cup raw slivered almonds
Equipment:
food processor
bowl
Cooking instruction summary:
To make the pesto - add the spinach, basil, almonds, parmesan, honey, garlic and salt to the bowl of a food processor. Pulse until finely chopped. Add in the olive oil and process until smooth. Set aside.To make the salad - add the chickpeas, pinto beans, kidney beans, red onion, almonds and cranberries to a large bowl. Toss to combine. Add in some of the pesto and mix until combined. Taste and add additional pesto to your liking (I use about ¾ to all of the pesto). Sprinkle on the fresh chives. Taste and season with additional salt if needed.
Step by step:
1. To make the pesto - add the spinach, basil, almonds, parmesan, honey, garlic and salt to the bowl of a food processor. Pulse until finely chopped.
2. Add in the olive oil and process until smooth. Set aside.To make the salad - add the chickpeas, pinto beans, kidney beans, red onion, almonds and cranberries to a large bowl. Toss to combine.
3. Add in some of the pesto and mix until combined. Taste and add additional pesto to your liking (I use about ¾ to all of the pesto). Sprinkle on the fresh chives. Taste and season with additional salt if needed.
Nutrition Information:
covered percent of daily need
