Recipe of the Week: Pesto Bean Salad

Here's a quick easy recipe.  It's high in fiber so it will keep you feeling full, and high in protein rich, so you'll stay energized. It can be made in bulk and will keep for a long time. Making it a good option for those of us who need something we can just grab and go.

I always recommend organic if you can swing it,  but if you're on a budget don't sweat it.

Ingredients:
1 can each:
-garbonzo beans (chick peas)
-black beans
-red kidney beans.

1 1/2 cup cherry tomatoes.

3/4 cup chopped red or sweet onions.

1/4 cup chopped chives

2 tbsp pesto.

Salt to taste.

Now make the stuff :

Drain and rinse all the beans. Not to be crude, but if you're worried about the "musical fruit" effect you can soak the beans in water overnight and rinse again in the morning. Combine all ingredients in a large mixing bowl. Mix thoroughly until the pesto is dispersed evenly. Add salt to taste.

Makes approximately three (3) servings at two (2) cups each. Store in a tupperware in the fridge. Can be serve cold or heated. Its a pretty versatile dish.
ENJOY!