Go Smart with California Walnuts Smart Menus Program: Delicious, convenient recipes aimed at changing the way Americans eat, brought to you by best-selling author and Oprah regular Dr. Michael Roizen and James Beard award-winning cookbook author Mollie Katzen. Smart Menus is designed to help people embrace a smart eating style that’s long on taste and convenience and short on scolding. Smart recipes and tips on how to create your own smart eating style are available at www.walnuts.org/smartmenus.

Flageolets, black beans and haricot verts with savory seasoning and toasted walnut pesto make enticing lettuce wrap finger foods in this recipe by Chef Charlie Palmer for the California Walnut Board.

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 haricot 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 onto each of 4 lettuce leaves. Top each with a walnut half and, if desired, garnish with an herb sprig.

Serves 6: 1 serving = 4 leaves with salad Nutrition information per serving:
424 calories, 14g protein, 31g carbohydrate, 4g fiber, 28g total fat, 5g saturated fat, 5mg cholesterol, 52mg sodium.