Four bean pesto summer salad

Try this delightful four bean pesto summer salad recipe for a burst of flavors in every bite. Perfect for a light yet satisfying meal on a warm day.

Ingredients:

• 1 handful fresh basil
• 1 handful fresh mint leaves
• 1 handful toasted pinenuts
• 1-2 handfuls grated Parmesan
• 2-3 cloves garlic
• salt & pepper to taste
• a couple glugs of good quality olive oil
• 2 handfuls fresh string beans, ends snapped off
• 1 can garbanzo beans (chickpeas)
• 1 can canelli beans
• 1-2 handfuls shelled edamame beans (can use frozen shelled edamame)

Instructions:

1. Bring water to a boil in a pot to cook the string beans until they are slightly tender while still retaining some crunch. Afterward, strain and put them aside.
2. Simultaneously, combine mint, basil, pine nuts, and garlic cloves in a blender or food processor, gradually adding olive oil until the mixture reaches a pesto-like texture. Season with salt and pepper.
3. Transfer the pesto mixture to a bowl and mix in the Parmesan cheese. Some chefs, like Rachel Ray, opt to fold it in to maintain a greener color, but you can also skip this step and blend the Parmesan with the rest of the pesto in the blender.
4. Then, combine the pesto mixture with the string beans, a full can of garbanzo beans, a full can of canelli beans, and shelled edamame beans. Gently stir the ingredients together to create a pasta-free pasta dish. It's simple, foolproof, loaded with nutritious components, and you can set aside concerns about your beach body for the upcoming weekend.

Summary:

• Calories: 1232 kcal
• Fat: 29 g
• Protein: 72 g
• Carbs: 180 g
• Potassium: 2918 mg
• Magnesium: 405 mg