3 hours ago
Thursday, April 28, 2011
Are you looking for an easy and delicious salad? You have come to the right place.
It would be nice to use the herbs in my garden, but since they are not available yet (patience), I bought basil and mint at the supermarket.
I loved this for lunch, and as a side dish for grilled chicken.
Healthy, easy and yummy.
Green Bean Salad w/ Chickpeas & Mint Pesto (inspired by Rachael Ray):
1 lb. green beans, trimmed and sliced into 2" pieces
1 small can of garbanzo beans (chickpeas), rinsed and drained
1 cup of fresh basil leaves
1/2 cup of fresh mint leaves
handful of pine nuts
1 small clove garlic
sea salt & pepper
1/4 cup grated Parmesan cheese
1/3 cup of olive oil
Boil the green bean pieces for about 2 minutes until al dente. Drain and transfer to a bowl. Add the rinsed chickpeas to the bowl with the green beans.
In a food processor, whiz the pesto ingredients together, adding the olive oil last until you get the consistency you want. Taste and adjust the seasonings to how you like it (more cheese, salt or oil).
Spoon the pesto over the beans and chickpeas and toss. Serve room temperature.