Need fiber? We got it. Need flavor? We got it.
Today we give you two versatile recipes. Yay for variety!
The black olive pesto (Panini, Bruschetta, Crostini by Viana La Place) has so many uses: on a sandwich, with pasta, on bruschetta, or do as we've done and add a tablespoon to your homemade vinaigrette. Last night mom had angle hair pasta, olive pesto, and broccoli -she said it was super yummy!
The bean salad is great as is, but go to town with add-ons if you're feeling it. On our second and third meals with the salad, mom added roasted chicken and I added Italian tuna.
Black Olive Pesto
kalmata olives 1c, 142g
olive oil 1tsp, 5ml
lemon zest 1tsp, 5ml
garlic 1 clone, 2g
capers 1TB, 15ml
makes 11 servings
Using a mortar and pestle or a food processor, blend the olives, oil and garlic until desired consistency. Add lemon zest and capers.
Bean Salad
black beans 1 can: 15oz, 425g
white beans 1 can: 15oz, 425g
black-eyed peas 1 can: 15.5oz, 439g
red pepper 1: 2 1/2oz, 70g
green onions 6: 3oz, 88g
makes 5, 1c. servings
Open the cans, rinse and drain the beans. Slice or chop the red pepper into the size of your choice. Chop the green onions. Mix all in a large bowl. Make a simple vinaigrette and add 1TB of the black olive pesto to it.
Pour olive-vinaigrette over the bean salad. Enjoy.
as always, nutrition info provided by nutrimirror.com. now you can log your food ofrom your mobile device!
once you become a user (completely free), click the mobile link on the top righthand corner and log any old time.
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