Pesto White Bean Salad

Recipe by Catching Seeds

This healthy no-cook summer salad is bursting with bright basil pesto, crunchy cucumbers, creamy beans, and peppery arugula.

Ingredients

• 2 oz basil
• 2 oz arugula
• ½ cup toasted pine nuts
• ⅓ cup olive oil
• 2 garlic cloves
• 2 tablespoons nutritional yeast
• ½ teaspoon salt
• ½ teaspoon pepper
• zest and juice of 1 lemon
• 2 cans cannellini beans (drained and rinsed)
• 1 english cucumber (chopped into bite sized pieces)
• 2 big handfuls of arugula
• ⅓ cup plus 2 tablespoons pesto
• ⅓ cup toasted pine nuts

Method

1. Add all the pesto ingredients into a blender or food processor. Blend until it becomes a thick sauce, scraping down the sides as necessary. Reserve 1/3 cup plus 2 tablespoons for the salad and place the rest in a lidded container. Store in the refrigerator for up to one week.
2. Add the cucumber to a large bowl and add in a pinch of salt. Toss the cucumber and let them sit for 5 minutes. Add in the remaining salad ingredients and toss to coat. Serve with extra pepper and lemon if desired.

View the recipe instructions at Catching Seeds