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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.
5
from
3
votes
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Dinner, Lunch, Salad
Cuisine
American, Italian
Servings
6
people
Calories
346
kcal
Equipment
Large rimmed baking sheet
Ingredients
1x
2x
3x
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:
346
kcal
Carbohydrates:
44
g
Protein:
14
g
Fat:
13
g
Saturated Fat:
2
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
4
g
Cholesterol:
2
mg
Sodium:
509
mg
Potassium:
964
mg
Fiber:
9
g
Sugar:
5
g
Vitamin A:
1781
IU
Vitamin C:
19
mg
Calcium:
228
mg
Iron:
6
mg
Keyword
salad, vegetarian, white beans
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