Gigante Bean Salad with Black Olive and Pesto Recipe

Nestled in the sand on the Santa Monica coast in California, Shutters On The Beach is a favorite luxury seaside resort, serving up fresh and delicious food with style year-round.   In The Summertime Anytime Cookbook, Dana Slatkin shares 130 irresistible recipes from her family’s celebrated hotel for any day or night at the beach, including this delicious salad.

Gigante beans are those giant white beans that you may have eaten once on a trip to France, Greece, or the United Kingdom. An American substitute would be Butter Beans.   Meaty and flavorful, these jumbo-sized lima beans will delight your guests. Toss them with oven-dried tomatoes, a perky black olive dressing, and basil pesto for a multilayered first course that’s sure to please.

Gigante Bean Salad with Black Olive and Pesto Recipe

Print Pin Rate

Prep Time: 10 minutes minutes

Chill: 2 hours hours

Total Time: 10 minutes minutes

Course: Salads

Cuisine: Healthy Spa Cuisine

Keyword: Beans, Olives, Pesto

Servings: 4

Calories: 697kcal

Courtesy Of: Shutters on the Beach

Leave out the  cheese and you have a delicious Vegan Salad, with Pesto, Butter Beans, Olives, and Greens

Ingredients

• ▢ 1/2 extra-virgin olive oil
• ▢ 3 tablespoons tomato - seeded and diced
• ▢ 3 tablespoons finely diced black olives - such as niçoise or kalamata
• ▢ 2 teaspoons grated lemon zest
• ▢ 3 cups frisée leaves or watercress sprigs - loosely packed
• ▢ 2 15 oz cans gigante beans, butter beans, or other giant white beans - rinsed and drained
• ▢ 1 cup sun dried tomatoes - diced
• ▢ 1/2 cup pesto
• ▢ 1 tablespoon balsamic vinegar
• ▢ Sea Salt and Ground Pepper

Instructions

• In a small bowl, whisk together the olive oil, fresh tomato, olives, and lemon zest
• Season this dressing with salt and pepper.
• Refrigerate to marinate for at least 2 hours or up to 3 days
• Bring to room temp before serving.
• Arrange the frisée in the middle of a serving bowl or 6 plates.
• Top with the beans and diced oven-dried tomatoes.
• Drizzle the black olive dressing over the salad
• Lightly drizzle a little basil pesto over the salad
• Lightly drizzle the balsamic vinegar over the salad
• Season with salt and pepper, and serve immediately.

Spa Index Kitchen Notes

If the cheese is omitted from the pesto, this could be converted to vegan.

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Nutrition

Serving: 1 Serving | Calories: 697 kcal (35%) | Carbohydrates: 54 g (18%) | Protein: 21 g (42%) | Fat: 46 g (71%) | Vitamin A: 1200 IU (24%) | Vitamin C: 11.6 mg (14%)