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Chili pesto bean salad

You can buy chilli pesto in most supermarkets (or you can make your own), which a spicier version of the traditional red pesto. It can be used in marinades, pasta sauces, salad dressings and soups & stews. This chilli pesto bean salad is made with vegan pesto, so it’s perfect for those who follow a plant-based diet or have allergy to milk. You can serve it on a piece of sourdough toast for a vegan, healthy lunch or as a side dish with grilled sausages, chicken breast or fish.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tin cannellini beans
  • 1 red onion
  • ½ red bell pepper
  • 1 clove of garlic
  • ½ lemon juiced and zested
  • 2 Tbsp chilli red pesto
  • 2 Tbsp chopped parsley
  • Salt & pepper

Method
 

  1. Rinse and drain the beans , then scatter them into a mixing bowl.
  2. Finely chop the onion, mince the garlic and dice the red pepper. Add these to the beans.
  3. Add the lemon zest and juice, then the red pesto and toss well.
  4. Taste and season with salt and pepper to your liking.
  5. Fold in the chopped parsley just before serving.