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close up shot of pesto white bean salad with cherry tomatoes and cucumbers next to a bouquet of basil

Pesto White Bean Salad

  • Author: Emily
  • Total Time: 5 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


Looking for an easy packed lunch or picnic side? This Pesto White Bean Salad is a perfect option! It’s ready in minutes and full of fresh, bright summer flavors. 


  • 2 cans white beans, drained and rinsed (or 3 cups cooked)
  • 1/2 cup pesto, homemade or store-bought (see notes for homemade version)
  • 1 English cucumber, chopped
  • 1 cup cherry tomatoes, quartered
  • A few twists of pepper and a pinch of salt
  • Juice of 1/2 lemon
  • 1/4 cup chopped parsley or basil to serve


  1. In a large bowl, combine beans, pesto, cucumber, tomatoes, pepper, and salt. Stir to combine, coating everything with the pesto sauce. 
  2. Squeeze the lemon juice over everything and top with chopped herbs just before serving. Store in a covered container in the fridge for up to five days. 


To make your own pesto, add 1/2 cup walnuts to a food processor with a fat pinch of salt and one large garlic clove. Process to combine. Add 1/2 cup cashew parmesan, a squeeze of lemon juice, and pulse once more to blend. Top the processor with a heaping cup or two of fresh basil. While processor is running, stream in olive oil until you have a very saucy consistency. 

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Side
  • Cuisine: American


  • Serving Size: One sixth of recipe
  • Calories: 171.7 calories
  • Sugar: 2.6 grams
  • Sodium: 123.6 milligrams
  • Fat: 7.1 grams
  • Saturated Fat: 1 grams
  • Unsaturated Fat: 6.1 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 21.3 grams
  • Fiber: 6.1 grams
  • Protein: 7.2 grams
  • Cholesterol: 0 milligrams

Keywords: salad