Wednesday, March 24, 2010

california dreaming: avocado blt sandwiches and 3 bean pesto salad

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}.

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

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.


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

  2. 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.