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Legumes: Warm Bean Salad w/ Arugula & Walnut Pesto

Source of Recipe

Adapted from: Chocolate and Zucchini, by Cloitilde Dusoulier


List of Ingredients

1/3 c. toasted walnuts
2 loosely-packed cups arugula leaves (about 2 oz.)
1 Tbsp. lemon juice
1/4 c. good quality olive oil
1 shallot
2 cans white beans (I prefer cannellini)


Recipe

In a food processor, blend together walnuts, arugula, lemon juice, olive oil, shallot and 1/2 tsp. salt to form the pesto.

Warm the beans in the microwave or a saucepan. Drain the liquid from the beans. Toss warm beans in pesto, taste for salt (adjusting if necessary), and serve.