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Close-up view of a colorful Pesto Bean Salad with fresh ingredients.
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Pesto Bean Salad

Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 350
A vibrant and healthy bean salad tossed with fresh basil pesto, perfect for a quick lunch or light dinner.

Ingredients

Canned Goods

  • 1 can garbanzo beans
  • 1 can cannellini beans
  • 1 can hearts of palm

Dairy

  • 8 oz mozzarella pearls

Vegetables

  • 1 large cucumber diced
  • 0.5 red onion red onion diced

Herbs & Nuts

  • 2 cups fresh basil
  • 3 tbsp pine nuts
  • 4 tbsp nutritional yeast

Spices & Condiments

  • 1 tsp minced garlic
  • 0.5 tsp kosher salt
  • juice of half of lemon lemon juice
  • 3 tbsp water
  • 3 tbsp extra virgin olive oil

Instructions 

  • Rinse and drain beans and hearts of palm.
  • Combine all salad ingredients.
  • Blend pesto ingredients except olive oil, then drizzle in olive oil while blending.
  • Toss dressing with salad and adjust salt if needed.
  • Store in refrigerator up to 4-5 days.

Notes

For extra flavor, add a squeeze of lemon before serving.
Calories: 350kcal
Cost: $12
Course: Salad
Cuisine: Mediterranean
Keyword: beans, Pesto, Vegetarian