– 2 cans white beans (3 cups cooked) – 1/2 cup pesto – 1 English cucumber, chopped – 1 cup cherry tomatoes, quartered – Salt and pepper – Juice of 1/2 lemon – 1/4 cup chopped parsley or basil
In a large bowl, combine beans, pesto, cucumber, tomatoes, pepper, and salt. Stir to combine, coating everything with the pesto sauce.
Squeeze the lemon juice over everything and top with chopped herbs just before serving. Store in a covered container in the fridge for up to five days.
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