california dreaming: avocado blt sandwiches and 3 bean pesto salad

>> Wednesday, March 24, 2010


for some reason this meal reminds me of a typical west coast menu even though i've never even been there. but just go with me on this one. there isn't a real recipe for the avocado blts. we all know how to make these classic sandwiches.  you can switch out any ingredients and experiment to your liking.  i chose turkey bacon, added grilled chicken, used argula for that peppery bite and spiced up some light mayo with hot sauce.  

now for the 3 bean salad - i got the inspiration for this recipe from whole foods.  every time i go there, they have this amazing salad with edamame, string beans and chick peas. i've been wanting to try my own stab at it and i think it turned out pretty good {if not better}.

ingredients:
2 tablespoons pesto
1 tablespoon balsamic vinegar
1 (15 oz) can chick peas, drained
2 cups edamame beans
1 (15 oz) can cannellini beans, drained
1/4 cup chopped parsley
2-3 tablespoons evoo
1/4 cup asiago cheese
s&p

directions:
mix pesto, evoo, balsamic vinegar and s&p in food processor.  pulse until it has turned to the consistency of salad dressing.  if it too thick, add more evoo.  in a large bowl, mix together the beans, parsley, cheese, dressing and s&p.  chill for 20 minutes in fridge before serving for best results.

2 comments:

Lorrie Belford,  March 25, 2010 at 8:41 AM  

dear sis,
how do you buy your edamame beans? canned, frozen or fresh? already shelled?
thanks,
bf lor

Kelly March 25, 2010 at 8:55 AM  

lor,

great question! the ones i used for this recipe were from trader joes. they were fresh and already shelled (in the produce section). if you can't find fresh, the next best option is frozen.

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