Pesto White Bean Salad with Garlic Croutons (Vegetarian)
Make this delicious plant based salad even easier with your favorite store bought pesto, but don't skip the homemade garlic croutons.
Servings: 6 people
Cost: $7
Equipment
- Large rimmed baking sheet
Ingredients
Pesto White Bean Salad:
- 2 cans white beans, drained and rinsed
- 1/2 cup Basil Pesto homemade or store bought
- 2 cups cherry tomatoes, halved
- 10 oz arugula
- 1/2 lemon, juiced
- 1/8 tsp Kosher salt
- A few cracks of black pepper
- 2 cups Garlic croutons recipe below
- 2 tbsp Balsamic Glaze homemade or store bought (optional)
Garlic Croutons:
- 4 pieces of bread, a few days old
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, peeled and grated
- 1/2 tsp Kosher salt
- 1/4 tsp fresh cracked black pepper
Instructions
- Preheat oven to 425 Degrees F.
- To make the croutons, cut stale bread into 1 inch cubes and add to a large baking sheet.
- Using clean hands, toss bread with the olive oil, garlic, salt and pepper making sure they are well coated.
- Bake for 12-15 minutes, shaking the pan halfway through, until golden on all sides. Set aside to cool.
- In a small mixing bowl, toss white beans with pesto.
To serve:
- Arrange arugula and tomatoes on a large platter and toss with lemon juice, salt and pepper.
- Top with pesto white beans and garlic croutons.
- Drizzle with balsamic glaze, if using, and serve.
Nutrition
Calories: 346kcal | Carbohydrates: 44g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 509mg | Potassium: 964mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1781IU | Vitamin C: 19mg | Calcium: 228mg | Iron: 6mg
