Italian Beans with Pesto

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 480.2
  • Total Fat: 25.3 g
  • Cholesterol: 4.9 mg
  • Sodium: 1,141.9 mg
  • Total Carbs: 51.0 g
  • Dietary Fiber: 13.3 g
  • Protein: 15.4 g

View full nutritional breakdown of Italian Beans with Pesto calories by ingredient
Report Inappropriate Recipe

Submitted by: HLTH4LFE1

Number of Servings: 4


    1 1/2 cup quinoa, cooked
    1 can kidney beans, rinsed
    1 red bell pepper
    1/4 cup chopped green onion
    2 Tbsp balsamic vinegar
    1/3 C olive oil
    2 cloves garlic
    1/4 C grated parmesan cheese
    1 1/2 Tbsp pine nuts
    1 C fresh basil
    1tsp. salt


While quinoa is cooking per package instructions, finely chop the bell pepper and green onions, rinse the kidney beans. To prepare the pesto, wash the basil and remove from stems, coarsely chop garlic and place with remaining ingredients into food processor. Once quinoa is ready, combine all ingredients and cover. Cover and chill up to 3 days.

Serving Size: 1/4 recipe

Number of Servings: 4

Recipe submitted by SparkPeople user HLTH4LFE1.


Rate This Recipe