Vibrant Cannellini Bean Salad with Homemade Pesto: A Flavorful & Healthy Recipe

This Cannellini Bean Salad with Pesto is a vibrant and flavorful dish that’s perfect for a light lunch, a side dish, or even a satisfying snack. It’s packed with plant-based protein, fiber, and healthy fats, making it a nutritious and delicious option. The combination of creamy cannellini beans, fresh vegetables, and fragrant pesto creates a symphony of textures and tastes that will tantalize your taste buds. This recipe is also incredibly versatile – feel free to customize it with your favorite vegetables and herbs.

## Why You’ll Love This Cannellini Bean Salad

* **Healthy and Nutritious:** Cannellini beans are a great source of protein and fiber, which are essential for maintaining a healthy diet. Pesto adds healthy fats and antioxidants from the basil and garlic. This salad is also packed with vitamins and minerals from the vegetables.
* **Quick and Easy to Make:** This recipe comes together in under 30 minutes, making it perfect for busy weeknights or when you need a quick and easy meal.
* **Versatile:** You can easily customize this salad with your favorite vegetables, herbs, and cheeses. It’s also delicious served warm, cold, or at room temperature.
* **Perfect for Meal Prep:** This salad holds up well in the refrigerator, making it a great option for meal prepping. You can make a big batch on Sunday and enjoy it throughout the week.
* **Delicious:** The combination of creamy cannellini beans, fresh vegetables, and fragrant pesto is simply irresistible.

## Ingredients You’ll Need

### For the Cannellini Bean Salad:

* **Cannellini Beans:** 2 (15-ounce) cans, drained and rinsed. Rinsing is crucial to remove excess sodium and any starchy residue that can make the beans taste bland.
* **Cherry Tomatoes:** 1 pint, halved. Choose ripe, flavorful cherry tomatoes for the best taste. Heirloom varieties are particularly delicious.
* **Red Onion:** 1/4 cup, finely diced. Red onion adds a pungent flavor and a nice crunch. If you find it too strong, soak it in cold water for 10 minutes before using.
* **Cucumber:** 1/2 cup, diced. English cucumbers (also known as seedless cucumbers) are a great choice because they have a mild flavor and thin skin.
* **Bell Pepper:** 1/2 cup, diced (any color). Bell peppers add sweetness and crunch. Red, yellow, or orange bell peppers are all good options.
* **Kalamata Olives:** 1/4 cup, pitted and halved. Kalamata olives add a briny, salty flavor that complements the other ingredients. You can substitute with other types of olives if you prefer.
* **Fresh Parsley:** 1/4 cup, chopped. Fresh parsley adds a bright, herbaceous flavor. You can substitute with other fresh herbs like basil, oregano, or chives.
* **Lemon Juice:** 2 tablespoons, freshly squeezed. Lemon juice adds acidity and brightness to the salad. Freshly squeezed is always best.
* **Olive Oil:** 2 tablespoons, extra virgin. Olive oil adds richness and flavor to the salad. Use a high-quality extra virgin olive oil for the best results.
* **Salt and Black Pepper:** To taste. Season generously with salt and freshly ground black pepper to enhance the flavors.

### For the Pesto (Homemade or Store-Bought):

* **Fresh Basil:** 2 cups, packed. Fresh basil is the key ingredient in pesto. Choose vibrant green leaves with no signs of wilting.
* **Pine Nuts:** 1/4 cup, toasted. Toasting the pine nuts enhances their flavor and aroma. You can toast them in a dry skillet over medium heat for a few minutes, or in the oven at 350°F for 5-7 minutes.
* **Garlic:** 2 cloves, minced. Garlic adds a pungent flavor to the pesto. Adjust the amount to your liking.
* **Parmesan Cheese:** 1/2 cup, grated. Parmesan cheese adds a salty, savory flavor to the pesto. Use freshly grated Parmesan cheese for the best results.
* **Olive Oil:** 1/4 cup, extra virgin. Olive oil helps to bind the pesto together and adds richness and flavor. Use a high-quality extra virgin olive oil for the best results.
* **Lemon Juice:** 1 tablespoon, freshly squeezed. Lemon juice adds acidity and brightness to the pesto.
* **Salt and Black Pepper:** To taste. Season generously with salt and freshly ground black pepper to enhance the flavors.

## Instructions

Here’s a step-by-step guide on how to make this delicious Cannellini Bean Salad with Pesto:

### Step 1: Prepare the Pesto (if making homemade)

1. **Toast the pine nuts:** In a dry skillet over medium heat, toast the pine nuts for 3-5 minutes, or until lightly golden brown and fragrant. Watch them carefully, as they can burn easily. Alternatively, you can toast them in the oven at 350°F (175°C) for 5-7 minutes.
2. **Combine ingredients in a food processor:** In a food processor, combine the fresh basil, toasted pine nuts, minced garlic, grated Parmesan cheese, olive oil, and lemon juice. Season with salt and pepper to taste.
3. **Process until smooth:** Pulse the food processor until the mixture is finely chopped and well combined. Then, process continuously until the pesto is smooth and creamy. You may need to scrape down the sides of the food processor a few times to ensure that all the ingredients are evenly incorporated.
4. **Adjust seasoning:** Taste the pesto and adjust the seasoning as needed. You may want to add more salt, pepper, lemon juice, or Parmesan cheese to suit your preferences.

### Step 2: Prepare the Cannellini Bean Salad

1. **Drain and rinse the cannellini beans:** Drain the cannellini beans in a colander and rinse them thoroughly under cold water. This will remove any excess sodium and starchy residue.
2. **Prepare the vegetables:** Halve the cherry tomatoes, dice the red onion, cucumber, and bell pepper, and halve the Kalamata olives. Chop the fresh parsley.
3. **Combine the ingredients:** In a large bowl, combine the drained and rinsed cannellini beans, halved cherry tomatoes, diced red onion, diced cucumber, diced bell pepper, halved Kalamata olives, and chopped fresh parsley.
4. **Dress the salad:** In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.

### Step 3: Assemble the Salad

1. **Add the pesto:** Add the pesto to the cannellini bean salad and toss gently to combine. Be careful not to overmix, as this can make the salad mushy.
2. **Serve immediately or chill:** Serve the Cannellini Bean Salad with Pesto immediately or chill it in the refrigerator for later. The flavors will meld together and become even more delicious as the salad sits.

## Tips for the Best Cannellini Bean Salad

* **Use high-quality ingredients:** The quality of the ingredients you use will directly impact the taste of the salad. Use fresh, ripe vegetables, good-quality olive oil, and freshly grated Parmesan cheese for the best results.
* **Don’t overcook the pine nuts:** When toasting the pine nuts, watch them carefully to prevent them from burning. Burnt pine nuts will have a bitter taste.
* **Adjust the seasoning to your liking:** Taste the pesto and the salad and adjust the seasoning as needed. Add more salt, pepper, lemon juice, or Parmesan cheese to suit your preferences.
* **Don’t overmix the salad:** When adding the pesto to the salad, toss gently to combine. Overmixing can make the salad mushy.
* **Let the salad sit:** Letting the salad sit for at least 30 minutes before serving allows the flavors to meld together and become even more delicious.
* **Add protein:** For a more substantial meal, add grilled chicken, shrimp, or tofu to the salad.
* **Add cheese:** Crumbled feta cheese, goat cheese, or mozzarella cheese would all be delicious additions to this salad.
* **Add heat:** A pinch of red pepper flakes will add a touch of heat to the salad.
* **Make it vegan:** To make this salad vegan, simply omit the Parmesan cheese from the pesto or use a vegan Parmesan cheese substitute.
* **Make it gluten-free:** This salad is naturally gluten-free.

## Variations and Substitutions

This Cannellini Bean Salad with Pesto is incredibly versatile, and there are many ways to customize it to your liking. Here are a few ideas:

* **Vegetables:** Add other vegetables like roasted red peppers, artichoke hearts, sun-dried tomatoes, zucchini, or eggplant.
* **Herbs:** Substitute the parsley with other fresh herbs like basil, oregano, chives, or mint.
* **Cheese:** Add crumbled feta cheese, goat cheese, mozzarella cheese, or shaved Parmesan cheese.
* **Nuts:** Substitute the pine nuts with other nuts like walnuts, almonds, or pecans.
* **Beans:** Substitute the cannellini beans with other beans like chickpeas, kidney beans, or black beans.
* **Vinegar:** Instead of lemon juice, try using red wine vinegar or balsamic vinegar.
* **Spices:** Add a pinch of red pepper flakes for a touch of heat, or a sprinkle of smoked paprika for a smoky flavor.
* **Add-ins:** Consider adding cooked quinoa, farro, or couscous for a more substantial salad.

## Serving Suggestions

This Cannellini Bean Salad with Pesto is delicious served as a light lunch, a side dish, or a satisfying snack. Here are a few serving suggestions:

* **Serve it as a side dish:** This salad pairs well with grilled chicken, fish, or steak. It’s also a great addition to a picnic or potluck.
* **Serve it as a lunch:** Pack this salad in a container for a healthy and satisfying lunch. Add some grilled chicken or tofu for extra protein.
* **Serve it as a snack:** Enjoy a small bowl of this salad as a healthy and delicious snack.
* **Serve it on crostini:** Toast slices of baguette and top them with the Cannellini Bean Salad with Pesto for a delicious appetizer.
* **Serve it in a wrap:** Fill a whole-wheat wrap with the Cannellini Bean Salad with Pesto for a quick and easy lunch.
* **Serve it over greens:** Toss the Cannellini Bean Salad with Pesto with mixed greens for a heartier salad.

## Storage Instructions

* **Store in the refrigerator:** Store the Cannellini Bean Salad with Pesto in an airtight container in the refrigerator for up to 3-4 days. The flavors will meld together and become even more delicious as the salad sits.
* **Do not freeze:** This salad is not suitable for freezing, as the vegetables will become mushy when thawed.

## Nutritional Information (Approximate)

*Serving Size: 1 cup*

* Calories: Approximately 250-350 (depending on the pesto and olive oil used)
* Protein: 10-15 grams
* Fat: 15-25 grams
* Carbohydrates: 20-30 grams
* Fiber: 8-10 grams

*Note: This is an estimate. Actual nutritional values may vary based on specific ingredients and portion sizes.*

## Cannellini Bean Salad with Pesto Recipe Card

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**Yields:** 6 servings
**Prep time:** 20 minutes
**Cook time:** 5 minutes (if making homemade pesto)

**Ingredients:**

* 2 (15-ounce) cans cannellini beans, drained and rinsed
* 1 pint cherry tomatoes, halved
* 1/4 cup red onion, finely diced
* 1/2 cup cucumber, diced
* 1/2 cup bell pepper, diced (any color)
* 1/4 cup Kalamata olives, pitted and halved
* 1/4 cup fresh parsley, chopped
* 2 tablespoons lemon juice, freshly squeezed
* 2 tablespoons olive oil, extra virgin
* Salt and black pepper, to taste
* 1 cup pesto (homemade or store-bought, recipe below)

**Homemade Pesto Ingredients:**

* 2 cups fresh basil, packed
* 1/4 cup pine nuts, toasted
* 2 cloves garlic, minced
* 1/2 cup Parmesan cheese, grated
* 1/4 cup olive oil, extra virgin
* 1 tablespoon lemon juice, freshly squeezed
* Salt and black pepper, to taste

**Instructions:**

1. **Prepare the pesto (if making homemade):**
* Toast the pine nuts in a dry skillet over medium heat for 3-5 minutes, or until lightly golden brown.
* In a food processor, combine the fresh basil, toasted pine nuts, garlic, Parmesan cheese, olive oil, and lemon juice. Season with salt and pepper.
* Process until smooth, scraping down the sides as needed. Adjust seasoning to taste.
2. **Prepare the cannellini bean salad:**
* In a large bowl, combine the drained and rinsed cannellini beans, cherry tomatoes, red onion, cucumber, bell pepper, Kalamata olives, and parsley.
* In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour over the salad and toss to combine.
3. **Assemble the salad:**
* Add the pesto to the cannellini bean salad and toss gently to combine.
* Serve immediately or chill for later.

**Notes:**

* For a vegan version, omit the Parmesan cheese in the pesto or use a vegan substitute.
* Adjust the vegetables and herbs to your liking.
* This salad can be stored in the refrigerator for up to 3-4 days.

Enjoy this delightful and refreshing Cannellini Bean Salad with Pesto! It’s a guaranteed crowd-pleaser that’s both healthy and delicious.