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Pesto White Bean Salad served on a plate

Pesto White Bean Salad

Creamy cannellini beans tossed in bright basil pesto with tomatoes, cucumber, feta, and pine nuts. A no-cook 5 minute lunch.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 cans cannellini beans 15 oz each, drained
  • 1/3 cup basil pesto
  • 2 cups halved cherry tomatoes
  • 1 large cucumber diced
  • 1/2 small red onion thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted pine nuts
  • 1/2 cup fresh basil leaves torn
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Add white beans to a large bowl with olive oil, lemon juice, vinegar, salt, and pepper. Toss gently and let sit 2 minutes.
  2. Stir in the basil pesto until every bean is coated.
  3. Fold in cherry tomatoes, cucumber, and red onion.
  4. Top with feta, pine nuts, and torn basil. Toss once more.
  5. Serve immediately or chill 15 minutes for flavors to marry.

Notes

Rinse the beans well. Use quality pesto. Toss gently to keep the beans whole.