Bean Salad with Pesto
495 g 2 (-69%1)
30 Min.
CHF 7.50
Delicious green beans are in season from June to the end of October. In this varied, balanced, and wholesome salad with chickpeas and radishes, the beans grow out of their classic role as a side dish and show that they also have the stuff of a convincing main actor. If you require quicker prep time, the pesto can also be bought without a major change to carbon production. We like the variants with a little more basil and oil and little or no cheese.
Ingredients for 4 servings
| 500g | Green Beans |
| 250g | Chickpeas |
| 1 Small Bunch (100g) | Radishes |
| 200g | Bread |
| 4 Tbsp (60ml) | Olive Oil |
| 20g | Walnuts |
| 40g | Basil |
| 1 Clove | Garlic |
| To Taste | Pepper |
Energy
783kcal
39%
F
40g
57%
F (sat.)
5g
25%
CH
87g
33%
Fi
19g
76%
P
25g
50%
Ca
267mg
33%
Fe
8.4g
60%
Zn
3g
30%
B12
0µg
0%
Percent Daily Value (DV)
Instructions
1. Remove all the ends from the beans. *Tip – for quick end trimming, align 5-10 beans to the right first, trimming the ends at the same time. Then do the same on the left.
2. Bring 1 litre of water to boil, then salt. Cook the beans for 8-10 minutes until al dente. Rinse with cold water and drain well.
3. Pesto (if not purchased): Using a blender, mix olive oil, walnuts, basil and garlic together with 2-4 tablespoons of water. Season with salt and pepper.
4. Mix drained chickpeas, green beans, and pesto in a bowl. Cut radishes into thin strips and decorate. Serve with bread.
- in comparison to the average conventional meal: https://eaternity.org/meals/