In this recipe, the pesto is tossed with white beans to create an elegant salad in a flash. Serves 4.
2 19-oz. cans cannellini beans, rinsed and drained
3 cups shredded red cabbage
2/3 cup thinly sliced green onions
2 to 3 Tbs. prepared basil pesto
1 Tbs. chopped capers
Directions: Combine all ingredients in large bowl. Let stand 15 to 30 minutes to allow flavors to meld. Serve at room temperature.
No-Cook Cannellini Salad with Pesto Dressing [Vegetarian Times]