Delicious White Bean Arugula Salad
A warm, satisfying salad combining tender white beans with peppery arugula and a nutty almond pesto. Packed with plant-based protein, fiber, and healthy fats, this salad is naturally gluten-free, easy to prepare, and perfect for a nutritious lunch, light dinner, or make-ahead meal.
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.
