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No-Cook Cannellini Salad with Pesto Dressing

A cook who has a delicious prepared pesto within arm’s reach is a bit like a woman who owns a perfect little black dress: Both are always ready at a moment’s notice to face an expectant public. In this recipe, the pesto is tossed with white beans to create an…

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A cook who has a delicious prepared pesto within arm’s reach is a bit like a woman who owns a perfect little black dress: Both are always ready at a moment’s notice to face an expectant public. In this recipe, the pesto is tossed with white beans to create an elegant salad in a flash.

Servings
SERVING

Ingredients

  • 2 19-oz. cans cannellini beans, rinsed and drained
  • 3 cups shredded red cabbage
  • 2/3 cup thinly sliced green onions
  • 2 to 3 Tbs. prepared basil pesto
  • 1 Tbs. chopped capers

Preparation

1. Combine all ingredients in large bowl. Let stand 15 to 30 minutes to allow flavors to meld. Serve at room temperature.

Nutrition Information

  • Serving Size Serves 4
  • Calories 285
  • Carbohydrate Content 42 g
  • Cholesterol Content 2 mg
  • Fat Content 7 g
  • Fiber Content 12 g
  • Protein Content 13 g
  • Saturated Fat Content 1 g
  • Sodium Content 490 mg
  • Sugar Content 4 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g