Italian bean salad with pesto drizzle
Prep time
5 minutes
Difficulty
Easy
Cooking time
0 minutes
Servings
1
Overview
Fancy some italian cuisine for topping your oatcakes with?
Recipe by Christine Bailey
https://www.christinebailey.co.uk
Ingredients
- 2 oatcakes
- 2tbsp / 40g canned cannellini beans, drained and rinsed
- 1 spring onion, finely chopped
- 4 cherry tomatoes, quartered
- 2tsp pesto (for vegan option choose vegan pesto)
- 2tsp olive oil
Instructions
Place the beans, spring onion and cherry tomatoes in a bowl.
Whisk together the pesto and oil then add to the beans.
Spoon the bean salad onto the oatcakes to serve.
