This Pesto Bean Salad is a quick, vibrant, and satisfying dish perfect for picnics, potlucks, or meal prep. Vegan, gluten-free, and oil-free options!
Bring on pesto season! The 3-5 months of the year where I take every excuse to put pesto on everything.
Because pesto belongs on more than just pasta! (Though a good pesto pasta always hits hard.)
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Why you'll love this Pesto Bean Salad
- Dietary Needs: this salad is naturally vegan, high in plant-based protein, and customizable.
- Versatile: great for meal prep, potlucks, or a quick lunch.
- Not-boring salad: this pesto bean salad is a fun way to switch up your salad routine, especially if you love pesto
- Light yet satisfying: a great summer dish that will keep you full
Ingredient Notes & Substitutions
- Beans: I used chickpeas, cannellini beans, and edamame. Feel free to use just one type of bean or whatever you have on hand - black beans, kidney beans, anything works!
- Veggies: kale, broccoli, and red onion. I added some veg to the salad, but these are totally optional. Or add your favorite raw veggies - bell pepper or carrots would be delicious
Pro Tip: for a speedy version, use a store-bought vegan pesto
Pesto Ingredients
- Fresh Basil: fresh basil is key for pesto. Buy the basil right before you'd like to use it to avoid it going bad. If you do buy it several days ahead of time, take it out of the package and place the stems in a glass of water to stay fresh.
- Pine Nuts: pine nuts are typically used in pesto and are known for their nutty, sweet flavor. You could use raw cashews as a sub.
- Garlic: garlic adds a nice brightness to the pesto. Garlic powder can work as a sub.
- Nutritional Yeast: nutritional yeast is a yellow yeast that has a cheesy flavor. It's the perfect substitute for cheese in many vegan recipes, like this pesto.
- Lemon Juice: fresh juice is best! You could use lime juice as a sub
- Salt & Pepper
- Water: I use water instead of oil to keep the recipe oil free. But feel free to use an equivalent amount of extra virgin olive oil
Pro Tip: Toast the pine nuts before blending into the pesto for enhanced flavor.
Step-By-Step Instructions
Step 1. In a food processor or small blender, add the basil, pine nuts, garlic, nutritional yeast, lemon juice, salt, and pepper. Blend, adding the water, until a paste comes together.
Step 2. In a large bowl toss the chickpeas, cannellini beans, edamame, kale, broccoli, red onion, and pesto. Serve immediately or refrigerate and serve cold.
Serving Suggestions
Enjoy as a lunchbox filler, summer BBQ side, or quick weeknight dinner
Pair with crusty bread and your favorite beverage for a light summer meal.
Pro Tip: serve warm or cold - up to you!
FAQ & Expert Tips
Yes! The flavor develops as it chills, so a few hours or even a day or two in the fridge will enhance the flavor.
Stored in an airtight container, it lasts up to 5 days.
Arugula, spinach, or even mint can be used for a different flavor profile.
Recipe Prayer
Thank you Lord for giving us healthy food to feed ourselves for dinner. Let us fuel our bodies so that we may do Your work. Amen.
More quick summer salads
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📖 Recipe
Pesto Bean Salad
Equipment
Ingredients
- 1 15 Ounce Can Chickpeas drained and rinsed
- 1 15 Ounce Can Cannellini Beans drained and rinsed
- 1 ½ Cups Frozen Shelled Edamame cooked and cooled
- ½ Head Kale finely chopped (about 2 cups packed) (optional)
- 1 Small Head Broccoli chopped (optional)
- 1 Small Red Onion small diced
Pesto
- 2 Cups Packed Fresh Basil
- ⅓ Cup Pine Nuts
- 2 Cloves Garlic
- 2 Tablespoons Nutritional Yeast
- 1 Tablespoon Lemon Juice
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- 4 Tablespoons Water
Instructions
- In a food processor or small blender, add the basil, pine nuts, garlic, nutritional yeast, lemon juice, salt, and pepper. Blend, adding the water, until a paste comes together.
- In a large bowl toss the chickpeas, cannellini beans, edamame, kale, broccoli, red onion, and pesto. Serve immediately or refrigerate and serve cold.
Nutrition
Nutrition information is an estimate.
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