Pesto White Bean Salad
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.
Servings: 6 servings
Calories: 171.7kcal
Ingredients
- 2 cans white beans drained and rinsed (or 3 cups cooked)
- ½ 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 ½ lemon
- ¼ cup chopped parsley or basil to serve
Instructions
- In a large bowl, combine beans, pesto, cucumber, tomatoes, pepper, and salt. Stir to combine, coating everything with the pesto sauce.
- 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.
Video
Notes
To make your own pesto, add ½ cup walnuts to a food processor with a fat pinch of salt and one large garlic clove. Process to combine. Add ½ 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.
Nutrition
Calories: 171.7kcal | Carbohydrates: 21.3g | Protein: 7.2g | Fat: 7.1g | Saturated Fat: 1g | Polyunsaturated Fat: 6.1g | Sodium: 123.6mg | Fiber: 6.1g | Sugar: 2.6g
