Description
This no-cook summer Pesto White Bean Salad is bursting with bright basil pesto, crunchy cucumbers, creamy beans, and peppery arugula. Perfect for hot summer nights, this gluten free and vegan dish gets even more flavorful as it sits, making it the perfect healthy picnic and potluck dish. | CatchingSeeds.com
Ingredients
Scale
For the Basil Arugula Pesto:
- 2 oz basil
- 2 oz arugula
- 1/2 cup toasted pine nuts
- 1/3 cup olive oil
- 2 garlic cloves
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Zest and juice of 1 lemon
For the salad:
- 2 cans cannellini beans (drained and rinsed)
- 1 English cucumber (chopped into bite sized pieces)
- 2 big handfuls of arugula
- 1/3 cup plus 2 tablespoons pesto
- 1/3 cup toasted pine nuts
Instructions
- Add all the pesto ingredients into a blender or food processor. Blend until it becomes a thick sauce, scraping down the sides as necessary. Reserve 1/3 cup plus 2 tablespoons for the salad and place the rest in a lidded container. Store in the refrigerator for up to one week.
- Add the cucumber to a large bowl and add in a pinch of salt. Toss the cucumber and let them sit for 5 minutes. Add in the remaining salad ingredients and toss to coat. Serve with extra pepper and lemon if desired.
Nutrition
- Serving Size: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0