Gigante Bean Salad with Black Olive and Pesto Recipe

Nestled in the sand on the Santa Monica coast in California, Shutters On The Beach is a favorite luxury seaside resort, serving up fresh and delicious food with style year-round.   In The Summertime Anytime Cookbook, Dana Slatkin shares 130 irresistible recipes from her family’s celebrated hotel for any day or night at the beach, including this delicious salad.

Gigante beans are those giant white beans that you may have eaten once on a trip to France, Greece, or the United Kingdom. An American substitute would be Butter Beans.   Meaty and flavorful, these jumbo-sized lima beans will delight your guests. Toss them with oven-dried tomatoes, a perky black olive dressing, and basil pesto for a multilayered first course that’s sure to please.

Gigante Bean Salasd with Black Olive Pesto

Gigante Bean Salad with Black Olive and Pesto Recipe

Prep Time: 10 minutes
Chill: 2 hours
Total Time: 10 minutes
Course: Salads
Cuisine: Healthy Spa Cuisine
Keyword: Beans, Olives, Pesto
Servings: 4
Calories: 697kcal
Courtesy Of: Shutters on the Beach
Leave out the  cheese and you have a delicious Vegan Salad, with Pesto, Butter Beans, Olives, and Greens

Ingredients

  • ½ extra-virgin olive oil
  • 3 tablespoons tomato - seeded and diced
  • 3 tablespoons finely diced black olives - such as niçoise or kalamata
  • 2 teaspoons grated lemon zest
  • 3 cups frisée leaves or watercress sprigs - loosely packed
  • 2 15 oz cans gigante beans, butter beans, or other giant white beans - rinsed and drained
  • 1 cup sun dried tomatoes - diced
  • ½ cup pesto
  • 1 tablespoon balsamic vinegar
  • Sea Salt and Ground Pepper

Instructions

  • In a small bowl, whisk together the olive oil, fresh tomato, olives, and lemon zest
  • Season this dressing with salt and pepper.
  • Refrigerate to marinate for at least 2 hours or up to 3 days
  • Bring to room temp before serving.
  • Arrange the frisée in the middle of a serving bowl or 6 plates.
  • Top with the beans and diced oven-dried tomatoes.
  • Drizzle the black olive dressing over the salad
  • Lightly drizzle a little basil pesto over the salad
  • Lightly drizzle the balsamic vinegar over the salad
  • Season with salt and pepper, and serve immediately.

Spa Index Kitchen Notes

Gigante Bean Salad
If the cheese is omitted from the pesto, this could be converted to vegan.
Tried this recipe?Mention or tag @SpaIndex so we can share!

Nutrition

Serving: 1 Serving | Calories: 697 kcal (35%) | Carbohydrates: 54 g (18%) | Protein: 21 g (42%) | Fat: 46 g (71%) | Vitamin A: 1200 IU (24%) | Vitamin C: 11.6 mg (14%)

 

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September 24, 2012 |

One thought on “Gigante Bean Salad with Black Olive and Pesto Recipe

  1. Nicki says:

    We enjoyed this salad at Shutters many years ago, nice to see a recipe for it “just by accident” browsing your salad recipes. Bookmarked!

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