This warm white bean arugula salad is a wholesome, flavorful dish that blends tender beans with a zesty arugula-almond pesto.
Packed with plant-based protein, fiber, and heart-healthy fats from almonds and olive oil, it’s naturally low in saturated fat.
Quick to assemble and satisfying, this nutrient-rich salad makes a perfect everyday meal or a smart meal-prep option.
Delicious White Bean Arugula Salad
Equipment
- Medium saucepan (1)
- Large salad bowl (1)
- Food processor (1)
- Measuring cups and spoons (set)
- Knife and cutting board (1 each)
- Spoon or spatula (1)
Ingredients
For the Beans:
- 1 cup navy or cannellini beans soaked overnight
- 1 bay leaf
For the Arugula-Almond Pesto:
- 2 cups fresh arugula rinsed and dried
- ⅓ cup sliced almonds
- ¼ cup Parmesan cheese small chunks
- 2 tablespoons fresh lemon juice
- 2 cloves garlic minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup extra virgin olive oil
For the Salad:
- 3 cups fresh arugula rinsed and dried
- 1 small red onion chopped
- 2 tablespoons sliced almonds optional garnish
- 1 slice bread optional
Instructions
- Prepare the Beans: Start by rinsing the soaked white beans under cold water to remove any excess starch or residue. Place the beans in a medium saucepan and add enough water to cover them by about 2 inches.Add a bay leaf for subtle herbal flavor. Bring the water to a gentle simmer over medium-low heat. Cover the pot partially and let the beans cook slowly, stirring occasionally, until they are tender but still hold their shape. This should take approximately 1 ½ to 2 hours. Once cooked, remove the bay leaf and carefully drain the beans.Transfer them to a large salad bowl to keep them warm.
- Assemble the Arugula-Almond Pesto: While the beans are cooking, prepare the vibrant arugula-almond pesto.In the bowl of a food processor, combine 2 cups of fresh arugula, 1/3 cup of sliced almonds, 1/4 cup of Parmesan cheese cut into small chunks, 2 tablespoons of freshly squeezed lemon juice, minced garlic, salt, and pepper. Process the ingredients until finely chopped. With the processor running, slowly drizzle in 1/3 cup of extra virgin olive oil until the mixture forms a smooth, cohesive pesto. The resulting mixture should be thick but pourable, with a nutty, bright, and slightly peppery flavor.
- Mix Pesto with Warm Beans: Pour the freshly prepared arugula-almond pesto over the warm, cooked beans in the salad bowl. Gently fold the beans and pesto together using a spoon or spatula, being careful not to mash the beans. The warmth of the beans will help release the aromas of the pesto, creating a fragrant and flavorful base for the salad. Taste and adjust seasoning with additional salt or pepper if needed.
- Combine Salad Ingredients: Next, incorporate the fresh salad components.Add 3 cups of rinsed arugula and the chopped red onion to the bean and pesto mixture. Toss everything gently to combine, ensuring each bean is coated with the pesto while the arugula remains crisp and vibrant. This step balances the warm, tender beans with the fresh, slightly spicy arugula and the bite of the onion for a harmonious texture.
- Garnish and Optional Additions: For extra texture and visual appeal, sprinkle 2 tablespoons of sliced almonds over the top of the salad.If desired, you can also tear a slice of crusty bread into small pieces and use it as a garnish or serve on the side to add a rustic touch. The almonds provide a satisfying crunch, while the bread can help soak up any remaining pesto for added flavor.
- Serve and Enjoy: Serve the warm white bean arugula salad immediately while the beans are still slightly warm. This dish can stand alone as a light, nutrient-packed lunch or dinner, or be paired with grilled proteins for a more substantial meal. The combination of plant-based protein, fiber, and healthy fats makes it both satisfying and nourishing. Leftovers can be stored and enjoyed later, either warm or at room temperature.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- You can substitute canned beans (3 x 15 oz cans) for convenience; rinse and warm before using.
- Use a food processor for the pesto to achieve a smooth, creamy texture; a blender can work in a pinch.
- Adjust olive oil in the pesto according to your calorie preference or desired consistency.
- Fresh arugula is preferred for vibrant flavor, but baby spinach can be a mild substitute.
- Toast almonds lightly for a deeper nutty flavor.
- The salad can be served warm, room temperature, or slightly chilled.
- Add fresh herbs like basil or parsley for extra freshness.
Chef’s Secrets: Elevate Flavor And Texture
To get the most flavorful salad, gently cook the beans at a low simmer rather than boiling rapidly; this preserves their shape and ensures they remain tender without becoming mushy.
Toasting the almonds before adding them to the pesto or as garnish enhances their natural nuttiness, giving the salad a richer depth.
When processing the pesto, drizzle the olive oil slowly to create a creamy emulsion rather than a thin, oily mixture.
Finally, always taste and adjust seasonings at the end; a squeeze of lemon juice or a pinch of salt can bring all flavors together beautifully.
Serving Suggestions: Perfect Pairings And Ideas
This salad works well as a light main course or a side dish.
Pair it with grilled chicken, fish, or roasted vegetables for a balanced meal.
Serve with crusty bread to soak up the pesto, or top with extra Parmesan for an indulgent twist.
For a more colorful presentation, add cherry tomatoes or roasted red peppers.
It’s also excellent as a meal-prep option: the beans hold their shape and flavor, making this salad a convenient, ready-to-go lunch or dinner.
Storage Tips: Keep Salad Fresh Longer
Store leftover salad in an airtight container in the refrigerator for up to 2–3 days.
To maintain freshness, keep the arugula separate until ready to serve, as it can wilt if mixed too early.
Pesto-coated beans can be stored together, and gently reheated on the stovetop over low heat to restore warmth without overcooking.
If desired, lightly drizzle extra olive oil before reheating to maintain moisture.
Avoid freezing, as the fresh greens will lose texture and become soggy upon thawing.
Frequently Asked Questions
1. Can I use canned beans instead of dry?
Yes! Use three 15-ounce cans of white beans, rinsed thoroughly and warmed before mixing with the pesto. This shortcut significantly reduces preparation time while still delivering excellent flavor and texture.
2. How do I make the pesto without a food processor?
You can finely chop the arugula, almonds, and garlic with a knife and whisk them together with the olive oil and Parmesan in a bowl. It will be slightly chunkier but still delicious.
3. Can I prepare this salad ahead of time?
Absolutely! Store the cooked beans and pesto together, but keep the fresh arugula separate until just before serving to prevent wilting. Assemble right before eating for optimal freshness and texture.
4. What can I substitute for Parmesan cheese?
For a dairy-free option, nutritional yeast or a vegan Parmesan alternative works beautifully. Both will add a savory, umami flavor without dairy.
5. Can this salad be served cold?
Yes, the salad is versatile. Serve slightly warm, at room temperature, or chilled. Just add the fresh arugula and garnishes before serving to preserve crispness and texture.
