One of the things I like most about summer meals are the endless salads one can serve. This one is fairly substantial, both in texture and flavor. The cannellini beans are hearty and the sun-dried tomato pesto packs a punch. You'll have leftover sun-dried tomato pesto so plan to freeze it for later (delish on pasta or slathered on crostini).
Cannellini Bean Salad with Sun-Dried Tomato Pesto
adapted from allrecipes.com
2 16-ounce can cannellini beans, drained
2 cup chopped ripe tomatoes
4 ounces oil-packed sun-dried tomatoes, drained*
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup pine nuts
3 tablespoons chopped onion
2 tablespoons red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
salt and pepper to taste
basil for garnish
Place drained cannellini beans and chopped tomatoes in a medium bowl. In a food processor, combine the remaining ingredients and pulse until a grainy paste forms. IMPORTANT - carefully taste and adjust seasoning with salt and pepper if needed. Toss just enough pesto with the cannellini beans and chopped tomatoes to coat well (freeze leftover pesto). Garnish with chopped basil. Best served at room temperature.
*If using sun-dried tomatoes that are not packed in oil, place them in a bowl and cover with warm water for 5 minutes to soften, then drain and proceed with recipe as directed.