Contributed By: cawalnut
www.walnuts.org
Flageolets, black beans and haricot vert with savory seasoning and toasted walnut pesto make enticing lettuce wrap finger foods.
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Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Actual Cooking Time: No Cooking Required
Number of Servings: 6
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Holiday: July 4th
Meal Type: Salads & Dressings
Ingredients
1/2 cup Basil leaves, fresh, tightly packed
1/2 cup Parsley sprigs, flat leaf, tightly packed
2 tsp Sage, fresh, chopped
1/2 cup California walnut pieces, toasted
1/2 cup Parmesan cheese, freshly grated
1 clove Garlic, minced
2 tsp Orange juice, fresh
1/2 cup Olive oil, extra virgin
1 1/2 cups Flageolets, or navy beans, cooked and drained (or canned, rinsed and drained)
1 1/2 cups Black beans, cooked and drained (or canned, rinsed and drained)
1 1/2 cups Haricot verts, or green beans, blanched and drained
24 Romaine lettuce leaves, small, whole
24 California walnut halves, toasted
Small sprigs basil, parsley or sage (optional, as needed)
Black pepper, freshly ground as needed
Coarse salt as needed
Preparation
To make walnut pesto, place basil, parsley, sage, walnuts, cheese and garlic in food processor and process until finely ground. Add juice, then with motor running, slowly add oil and process until mixture is thick and emulsified. Season with salt to taste. Set aside.
Toss flageolets, black beans and haricots vert together in large bowl. Add pesto and toss to combine and coat evenly. Season to taste with salt and pepper.
Spoon about 3 tablespoons bean mixture into each of 4 lettuce leaves. Top each with a walnut half and, if desired, garnish with an herb sprig.
Cook's Notes
Nutrition Information
Calories: 494
;
Total Fat: 33.2 g
;
Saturated Fat: 5 g
;
Polyunsaturated Fat: 10.5 g
;
Carbohydrates: 37 g
;
Protein: 16 g
;
Vitamin A: 1464 IU
;
Vitamin C: 20 mg
;
Calcium: 216 mg
;
Sodium: 146 mg
;
Iron: 3.7 mg
;
Fiber: 12 g