Warm Cannelini Bean Salad with Grilled Shrimp
Lately, I have been trying to eat healthier meals and I came across a version of this recipe on Pinterest and decided to try it! The pesto is the secret to the deliciousness of the salad and I made extra to serve over grilled salmon or pasta. I will admit that I dipped a piece of bread into it and ate it straight from the bowl! Eat any leftover beans the next day on top of a piece of bread with just a bit more olive oil drizzled over the top for a tasty lunch. This salad would also be perfect for Memorial Day!
Feel free to use canned beans in this recipe, although the beans soak up the pesto so beautifully when they're warm. You could also cook them in a slow cooker if desired.
I plated the salad on these beautiful plates made by my daughter, Rebecca. You can see more of her work at Rebeccaleighsmith.com.
Follow me on Instagram @crazyblondelifeblog! Have a great holiday weekend! I've included a few links below for great pieces for Memorial Day!
I adapted this recipe from Foolproof Living.