Print

Summer White Bean Salad with Pesto Vinaigrette Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and refreshing Summer White Bean Salad featuring tender cannellini beans, fresh summer vegetables, and a zesty pesto vinaigrette. This easy, no-cook salad comes together in just 25 minutes, perfect for light lunches or potluck gatherings, offering a mix of fresh flavors and satisfying textures.

Ingredients

Salad

  • 2 (14 ounce cans) cannellini white beans, drained and rinsed
  • 4 green onions, thinly sliced
  • 3 baby cucumbers, chopped
  • 2 ears of corn, kernels cut off
  • 1 green bell pepper, chopped
  • 1 cup chopped cherry tomatoes
  • ¼ cup chopped fresh basil

Pesto Vinaigrette

  • 3 tablespoons white wine vinegar
  • 2 garlic cloves, finely minced or pressed
  • 2 tablespoons pesto
  • 1 teaspoon honey
  • Kosher salt and pepper, to taste
  • ⅓ cup extra virgin olive oil

Instructions

  1. Prepare Pesto Vinaigrette: In a small bowl, whisk together the white wine vinegar, minced garlic, pesto, honey, and a generous pinch of kosher salt and black pepper. Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing is smooth and emulsified.
  2. Combine Salad Ingredients: In a large bowl, add the drained and rinsed cannellini beans, sliced green onions, chopped cucumbers, corn kernels, chopped green bell pepper, cherry tomatoes, and fresh basil. Toss to combine the vegetables evenly.
  3. Toss with Dressing: Pour 2 to 3 tablespoons of the prepared pesto vinaigrette over the salad ingredients. Gently toss everything together to evenly coat the salad with the dressing. Add more dressing as desired according to taste preferences.
  4. Serve and Enjoy: Serve the salad immediately for a fresh and vibrant dish. This salad can also be chilled briefly before serving for a cooler option.

Notes

  • For added protein, consider topping the salad with grilled chicken or feta cheese.
  • Use fresh pesto or store-bought pesto depending on your preference for convenience.
  • You can substitute the baby cucumbers with regular cucumbers peeled and seeded if necessary.
  • This salad stores well in the refrigerator and can be enjoyed the next day; just toss before serving.
  • Adjust honey quantity to taste for a sweeter or more tangy dressing balance.

Find it online: https://cozyplatter.com/summer-white-bean-salad-with-pesto-vinaigrette-recipe/