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Hearty White Bean & Arugula Salad

Kathleen R. Coffey
A hearty yet refreshing salad made with creamy white beans, peppery arugula, and a nutty almond pesto.
This nutrient-dense dish offers plant-based protein, fiber, and healthy fats, making it a satisfying option for light meals or side dishes.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Dish, Salad
Cuisine Mediterranean
Servings 4

Equipment

  • 1 Medium Pot (for cooking beans)
  • 1 Large Salad Bowl
  • 1 Food Processor (for pesto)
  • Measuring Cups and Spoons
  • 1 Wooden Spoon or Spatula

Ingredients
  

For the Beans:

  • 1 cup navy or cannellini beans or a mix, soaked overnight
  • 1 bay leaf

For the Arugula-Almond Pesto:

  • 2 cups arugula rinsed and dried
  • ⅓ cup sliced almonds
  • ¼ cup Parmesan cheese cut into small pieces
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic minced
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • ⅓ cup extra virgin olive oil

For the Salad:

  • 3 cups arugula rinsed and dried
  • 1 small red onion chopped
  • 2 tbsp sliced almonds optional, for garnish
  • Bread slices torn (optional, for serving)

Instructions
 

  • Preparing and Cooking the Beans: Place the soaked white beans in a medium pot and cover them with water, ensuring the water level is about 2 inches above the beans.
    Add the bay leaf to infuse a subtle aromatic flavor during cooking. Bring the pot to a gentle simmer over medium-low heat and cover with a lid, leaving a small gap to allow steam to escape.
    Cook the beans slowly for 1 ½ to 2 hours, stirring occasionally to prevent sticking and to ensure even cooking.
    The beans should be tender yet firm, not mushy. Once cooked, discard the bay leaf, drain any excess liquid, and transfer the warm beans into a large salad bowl.
  • Creating the Arugula-Almond Pesto: While the beans are cooking, prepare the fresh pesto.
    In a food processor, combine arugula, sliced almonds, Parmesan cheese pieces, freshly squeezed lemon juice, minced garlic, salt, and black pepper.
    Pulse several times until the mixture becomes finely chopped and evenly blended. With the processor running on low speed, slowly drizzle in the olive oil through the feed tube.
    Continue blending until a smooth, creamy pesto forms. Taste and adjust seasoning with additional salt or lemon juice if desired.
  • Tossing the Beans with Pesto: While the beans are still warm, pour the prepared arugula-almond pesto over them.
    Gently fold the pesto into the beans using a wooden spoon or spatula, taking care not to crush the beans.
    This step allows the warm beans to absorb the flavors of the pesto, enhancing the overall taste and richness of the dish.
  • Assembling the Salad: Add the remaining fresh arugula and chopped red onion to the bowl with the pesto-coated beans.
    Toss lightly but thoroughly to combine, ensuring the greens are evenly distributed without wilting.
    Taste the salad and adjust with a pinch of salt or a drizzle of olive oil if needed for extra richness.
  • Garnishing and Serving: For a final touch, sprinkle additional sliced almonds over the top for crunch and a nutty aroma.
    Serve the salad warm, optionally with torn bread pieces to soak up any leftover pesto dressing.
    This dish can be enjoyed as a hearty main course or served alongside roasted vegetables, grilled fish, or light proteins for a complete meal.

Notes

  • Soaking beans overnight ensures a tender texture and reduces cooking time.
  • Substitute canned beans (three 15-oz cans) if you need a faster version.
  • Toasting almonds lightly before blending enhances their flavor in the pesto.
  • Adjust pesto consistency by adding more olive oil or a splash of bean cooking liquid.
  • Serve the salad slightly warm for the best flavor absorption.