1 1/2 cups flageolets, or navy beans, cooked and drained (or canned, rinsed and drained)
1 1/2 cups black beans, cooked and drained (or canned, rinsed and drained)
1 1/2 cups haricot verts, or green beans, blanched and drained
24 romaine lettuce leaves, small, whole
24 California walnut halves, toasted
Small sprigs basil, parsley or sage (optional, as needed)
Black pepper, freshly ground, as needed
Coarse salt, as needed
Preparation
To make walnut pesto, place basil, parsley, sage, walnuts, cheese and garlic in food processor and process until finely ground. Add juice, then with motor running, slowly add oil and process until mixture is thick and emulsified. Season with salt to taste. Set aside.
Toss flageolets, black beans and haricots verts together in large bowl. Add pesto and toss to combine and coat evenly. Season to taste with salt and pepper.
Spoon about 3 tablespoons bean mixture into each lettuce leaf. Top each with a walnut half and, if desired, garnish with an herb sprig.
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