Three-Bean Salad with Walnut Pesto
Flageolets, black beans and haricot vert with savory seasoning and toasted walnut pesto make enticing lettuce wrap finger foods.
1⁄2 cup tightly-packed, fresh basil leaves
1⁄2 cup tightly-packed, flat leaf parsley sprigs
2 tsp. chopped fresh sage
1⁄2 cup California walnut pieces, toasted
1⁄2 cup freshly grated Parmesan cheese
1 clove garlic, minced
2 tsp. fresh orange juice
1⁄2 cup extra virgin olive oil
Salt, to taste
1 1⁄2 cups flageolets or navy beans, cooked and drained
1 1⁄2 cups black beans, cooked and drained
1 1⁄2 cups haricot verts or green beans, blanched and drained
Fresh ground pepper, to taste
24 small, whole romaine lettuce leaves
24 California walnut halves, toasted
Small sprigs basil, parsley, or sage, if desired
1. For Walnut Pesto: Place basil, parsley, sage, walnut pieces, cheese, and garlic in a food processor and pulse until finely ground. Add orange juice. With the motor running slowly, add olive oil until pesto is thick and emulsified. Season to taste with salt. Set aside.
2. For Salad: Toss flageolets, black beans, and haricot verts together in a large bowl. Add pesto and toss to combine and coat beans evenly. Season to taste with salt and pepper.
3. Spoon about 3 tbsp. of the bean mixture onto each of the lettuce leaves. Top each with a walnut half and, if desired, garnish with an herb sprig.