Name: White Bean Salad with Sun-Dried Tomato Pesto, Raw Asparagus & Olives
Cook time: 15 min
Total time: 15 min
Yield: Serves 6
Ingredients: 1 ½ small bunches asparagus; 3 (398 ml) cans cannellini (white kidney) beans; ¾ cup Kalamata olives, pitted; ¾ cup Parmesan cheese, shredded; 90 ml sun-dried tomato pesto; black pepper; salt

White Bean Salad with Sun-Dried Tomato Pesto, Raw Asparagus & OlivesWhite Bean Salad with Sun-Dried Tomato Pesto, Raw Asparagus & Olives — a 15-minute snack recipe with 7 ingredients, serving 6.Ingredients

1 ½ small bunches asparagus

3 (398 ml) cans cannellini (white kidney) beans

¾ cup Kalamata olives, pitted

¾ cup Parmesan cheese, shredded

90 ml sun-dried tomato pesto

black pepper

salt

Instructions

Place pesto, water, salt, and pepper in a large bowl. Stir to combine the dressing.

Wash, dry, and snap (or cut) off woody ends of the asparagus; cut spears crosswise into ½-inch pieces. Add to the bowl with the dressing.

Roughly chop olives. Add to the bowl.

Drain and rinse beans. Add to the bowl, along with Parmesan, and stir to combine the salad.

To serve, divide salad between plates or bowls and enjoy!

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