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Warm White Bean Arugula Salad: A Salad recipe made with mixing warm cannelini beans with arugula pesto.
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Warm White Bean Arugula Salad

A gluten-free warm white bean salad recipe flavored with arugula and almond pesto.
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4 servings
Calories 269kcal
Author Aysegul Sanford

Ingredients

For the beans:

  • 1 cup Navy or Cannelini or both white beans, soaked overnight*
  • 1 bay leaf

For the Arugula-Almond Pesto:

  • 2 cups arugula rinsed and spin-dried
  • 1/3 cup sliced almonds
  • ¼ cup Parmesan cheese cut into small chunks
  • 2 tablespoons lemon juice freshly squeezed
  • 2 cloves of garlic minced
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 1/3 cup extra virgin olive oil*

For the Salad:

  • 3 cups arugula rinsed and spin-dried
  • 1 small red onion chopped
  • 2 tablespoons sliced almonds as garnish (optional)
  • a slice of bread (optional)

Instructions

  • To cook the beans, place them in a medium-size pot. Cover them with 2-inches of water. Add in the bay leaf and bring it to a simmer in medium-low heat. Cover and cook (stirring occasionally) until they are soft and tender, but not mushy, 1 ½ to 2 hours. When cooked, remove and discard the bay leaf and drain the beans. Place them in a large salad bowl.
  • To make the arugula almond pesto: Place the arugula, almonds, Parmesan cheese, lemon juice, garlic, salt and pepper in the bowl of a food processor. Process until everything is finely chopped. While the machine is running, drizzle the olive oil over the tube slowly. Pour the pesto over the warm beans and give it a gentle mix making sure to not break the beans.
  • To assemble the salad: Add in the arugula and red onion into the beans mixture and give it a mix. Taste for seasoning and add in, if necessary.
  • If preferred, garnish it with sliced almonds and torn bread.

Notes

  • If you decide to use canned beans, you would need 3 (15 ounce) cans of white beans. I would recommend rinsing them first and then warming them up either on the stove-top or in the microwave.
  • If you are calorie conscious and or want to use less oil, feel free to substitute some of the oil with the beans' cooking liquid.

Nutrition

Calories: 269kcal | Carbohydrates: 11g | Protein: 7g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 349mg | Potassium: 144mg | Fiber: 3g | Sugar: 1g | Vitamin A: 642IU | Vitamin C: 7mg | Calcium: 163mg | Iron: 2mg