Pesto White Bean Salad with Arugula & Grana Padano Cheese

Pesto White Bean Salad

with Arugula & Grana Padano Cheese

15 MIN
$13.99 2-4 Servings
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Vegetarian
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From the Test Kitchen

This vibrant salad features some of our favorite Italian ingredients, like the bright basil pesto that coats our garlicky white beans and vegetables, and the crumbles of Grana Padano cheese served on top. A final sprinkle of chopped pistachios provides delightful crunch.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    360 Cals (est.)
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fresh
ingredients
Pesto White Bean Salad with Arugula & Grana Padano Cheese
Title
  • 1 15.5-Oz Can Cannellini Beans
  • 2 oz Arugula
  • 4 oz Grape Tomatoes
  • 2 cloves Garlic
  • 1 Lemon
  • 3 Tbsps Basil Pesto
  • 1 Persian Cucumber
  • ½ oz Sweety Drop Peppers
  • 0.7 oz Grana Padano Cheese
  • 2 Tbsps Roasted Pistachios
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Drain and rinse the beans. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the pistachios.

2 Cook the beans

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained beans and chopped garlic. Cook, stirring frequently, 2 to 3 minutes, until softened and heated through. Transfer to a large bowl. Taste, then season with salt and pepper if desired.

3 Make the salad & serve your dish

To the bowl of cooked beans, add the lemon juice and pesto; stir to coat. Add the arugula, halved tomatoes, and sliced cucumber; toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the Grana Padano (crumbling before adding), peppers, and chopped pistachios. Enjoy!

Tips from Home Chefs

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Pesto White Bean Salad

1 Prepare the ingredients

Wash and dry the fresh produce. Drain and rinse the beans. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the pistachios.

2 Cook the beans

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained beans and chopped garlic. Cook, stirring frequently, 2 to 3 minutes, until softened and heated through. Transfer to a large bowl. Taste, then season with salt and pepper if desired.

3 Make the salad & serve your dish

To the bowl of cooked beans, add the lemon juice and pesto; stir to coat. Add the arugula, halved tomatoes, and sliced cucumber; toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the Grana Padano (crumbling before adding), peppers, and chopped pistachios. Enjoy!

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