White Bean Pesto Salad

  February 8, 2014  |    Blog>Nutrition & Weight Loss

Looking for a new healthy, fiber-packed recipe? Give this simple, deliciously satisfying meal a whirl! It packs in 10 grams of fiber, 10 grams of protein and loads of antioxidants in just one-half cup! It’s perfect for Meatless Monday! Um, yum!  And if you crave comfort food, but hate what it does to your waistline, you’ll appreciate this lightened up comfort food.

 

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Love comfort food, but hate the calories and what it does to your waistline? Try some of these lightened-up comfort food recipes:

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White Bean Pesto Salad:

Serves 2

Ingredients

1 c. white beans

1/4 c. roasted red pepper, chopped & jarred

1/2 c. basil

2 t. olive oil

3 T. low-sodium vegetable broth

1 T. Parmesan cheese

Directions

Place basil, olive oil, vegetable broth, and parmesan cheese in a food processor. Blend all ingredients until the consistency becomes a paste. Next, rinse and drain roasted red pepper from jar and chop into small pieces. Rinse and drain white beans (to remove sodium) and place 1/2 c. in a bowl. Mix in ½ of pesto recipe until all beans are fully covered. Add 1/8 c. red pepper chunks. Lastly, add a dash of parmesan cheese, pepper and salt if desired. Enjoy!

Nutrition Facts: Serves: 2, Serving Size: 1/2 cup; Calories Per Serving: 197; Total Fat: 7g; Protein: 10g; Carbohydrate: 25g; Fiber: 10g; Sugar: 1g; Sodium: 349mg

For a 10-day Weight Loss Jumpstart and Detox Plan and more delicious healthy recipes like this, please check out The Nutrition Twins’ Veggie Cure!

If you love this recipe, you may also enjoy these fabulous recipes:

Banana Kiwi Weight Loss Smoothie

Skinny Deviled Eggs

 

For Similar recipes check out:

Citrus Spinach Salad

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White Bean Pesto Salad
 
Nutrition Facts: Serves: 2, Serving Size: ½ cup; Calories Per Serving: 197; Total Fat: 7g; Protein: 10g; Carbohydrate: 25g; Fiber: 10g; Sugar: 1g; Sodium: 349mg
Author:
Serves: 2
Ingredients
  • 1 c. white beans
  • ¼ c. roasted red pepper, chopped & jarred
  • ½ c. basil
  • 2 t. olive oil
  • 3 T. low-sodium vegetable broth
  • 1 T. Parmesan cheese
Instructions
  1. Place basil, olive oil, vegetable broth, and parmesan cheese in a food processor. Blend all ingredients until the consistency becomes a paste. Next, rinse and drain roasted red pepper from jar and chop into small pieces. Rinse and drain white beans (to remove sodium) and place ½ c. in a bowl. Mix in ½ of pesto recipe until all beans are fully covered. Add ⅛ c. red pepper chunks. Lastly, add a dash of parmesan cheese, pepper and salt if desired. Enjoy!

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