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White Bean & Pesto Salad

Serve this colorful and easy white bean and pesto salad at your next dinner gathering. Plus, find out other delicious ways to use pesto.

Prep Time
10 mins
Total Time
10 mins
Servings: 6 people
Course: Salad , Dinner
Cuisine: American

Ingredients

For the pesto
  • 1 cup fresh basil leaves
  • 1 cup Fresh Spinach Leaves
  • 2/3 cup Parmesan Cheese freshly shredded
  • 1/2 cup pine nuts
  • 2 cloves garlic crushed
  • 1/4 cup olive oil
For the salad
  • 5 cups Fresh Spinach Leaves 5 or 6 cups (I used what was left in my box of spinach after making the pesto)
  • 1 15 ounce can white cannellini beans drained and rinsed
  • 1 large tomato diced
  • salt and pepper
  • extra Parmesan Cheese shredded, for garnish

Instructions

    Cup of Yum
  1. Combine the basil, spinach, parmesan, pine nuts, garlic, and olive oil in a food processor. Puree until smooth.
  2. Arrange the remaining spinach, beans, and tomato on a large platter. Add dollops of the pesto, season with salt and pepper. Garnish with parmesan and serve.

Notes

  • We recommend organic ingredients when feasible.
  • Nutrition Facts White Bean & Pesto Salad Amount Per Serving Calories 213 Calories from Fat 180 % Daily Value* Fat 20g31%Saturated Fat 4g25%Cholesterol 10mg3%Sodium 194mg8%Potassium 260mg7%Carbohydrates 3g1%Fiber 1g4%Sugar 1g1%Protein 7g14% Vitamin A 3120IU62%Vitamin C 9.5mg12%Calcium 164mg16%Iron 1.7mg9% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 213
  • Calories from Fat 180
  • % Daily Value*
  • Fat 20g
  • 31%
  • Saturated Fat 4g
  • 25%
  • Cholesterol 10mg
  • 3%
  • Sodium 194mg
  • 8%
  • Potassium 260mg
  • 7%
  • Carbohydrates 3g
  • 1%
  • Fiber 1g
  • 4%
  • Sugar 1g
  • 1%
  • Protein 7g
  • 14%
  • Vitamin A 3120IU
  • 62%
  • Vitamin C 9.5mg
  • 12%
  • Calcium 164mg
  • 16%
  • Iron 1.7mg
  • 9%