White Bean Pesto Salad
- Prep: 10 minutes
- Cook: 30 minutes
- 3 8 oz. cans white beans
- 2small red onions
- 2tablespoons pesto
- 1/4cup extra-virgin olive oil
- 2tablespoons light cream
- 8 basil leaves
- Shell the beans and boil them for 30 minutes. Cool in their cooking water.
- Peel and thinly slice the onions.
- Drain the beans and return them to the pot. Mix in the pesto, onions, olive oil, cream, and basil. Season with salt and pepper and enjoy.
Recipe reprinted with permission from Simple: The Easiest Cookbook in the World © 2016 by Jean François Mallet, Hatchette Books | Black Dog & Leventhal