Bean Sprout Tomato Salad Topped With Pesto Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the bean sprouts and cherry tomatoes.
• STEP 2.In a separate bowl, mix together the pesto ingredients until well combined.
• STEP 3.Pour the pesto over the bean sprout and tomato mixture and toss gently to coat.
• STEP 4.Chill the salad in the refrigerator for at least 30 minutes before serving.
• STEP 5.Garnish with fresh basil leaves, if desired, and serve chilled.

Cooking Tips

• For a twist, you can add some sliced cucumber or bell peppers to the salad.
• Make sure to use fresh and ripe tomatoes for the best flavor.
• If you don't have time to make homemade pesto, store-bought pesto works well too.

Storage and Serving

• This salad is best served chilled.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve as a side dish with grilled chicken or fish, or enjoy it as a light lunch on its own.