Bean Salad with roasted potatoes, asparagus and pesto [Vegan]

Jaymi's Notes:
One of my very favorite recipes that my aunt makes is her "Everything Salad" -- it includes everything but the kitchen sink. I love salads that are packed with every delicious vegetable you can dream up, especially when they seem like they wouldn't go well together because usually, that assumption is wrong and you discover a whole new delicious flavor combination. Another reason I love salads like these is because you can usually make them with whatever you have in the refrigerator, including vegetables cooked up in recipes earlier in the week.

That's just what this salad is about. It pulls together odds and ends including hearty beans, comforting roasted potatoes, crispy asparagus and the bite of olives all combined with a spoonful of pesto. You can make this salad according to the recipe or be more adventurous, substituting and adding ingredients that are readily available in your kitchen.

More on The Cooking Project.

Kelly's Recipe:

It's too hot to cook, but we still have to eat. I cobbled together a bean salad made with all manner of things in my refrigerator and my cupboard. I had some leftover garlic scape pesto, made the same way as any other pesto, which was the flavour base for the salad. I made the pesto with scapes from my first ever garlic crop. It is quite strong, so a little bit goes a long way. I used about a tablespoon and thinned it out with some olive oil.

If you come across scapes, I highly recommend making pesto, because you can use it in many ways. I had just four scapes and it made about 1/2 a cup of pesto. It doesn't sound like much, but when you only need a tablespoon at a time, it stretches to quite a few meals. The first night I made it I used it for pasta, but you could put it into soups, stews, scrambled eggs. You can cook with it or use it raw. I added Parmesan cheese, but you can leave it out for a vegan dish. The list of ingredients is just a guideline, use whatever is in your fridge.

© Jaymi Heimbuch

Bean Salad with Garlic Scape Pesto

1 tbsp garlic scape pesto
1-2 tbsp extra virgin olive oil
1 can cannellini beans
1/2 tomato, sliced
1/2 cup roasted potatoes
1/2 cup asparagus, sliced
10 olives, sliced in half
Handful of lettuce, roughly chopped
1 green onion, sliced
Salt and pepper to taste1. In a large bowl add the garlic scape pesto. Add olive oil until it has the consistency of a sauce.2. Add the rest of the ingredients and toss until all of the vegetables and beans are coated with the sauce.3. Serve and enjoy!

Tags: Recipes | The Cooking Project | Vegan | Vegetarian | Weekday Vegetarian


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