- VE
- VN
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Cannellini Bean & Cherry Tomato Salad
Ingredients to make pesto are considered essential around my house, because you never know when you might need a batch of the good stuff. Those same flavors from ingredients used in my signature pesto – without getting my food processor dirty – are what dress this otherwise two-ingredient Cannellini Bean & Cherry Tomato Salad. It makes for a quick-and-easy vegetarian lunch or a side dish that tastes like taking a bite out of summer.
Ingredients
Instructions
- Step 1
Drain and rinse cannellini beans and set aside.
- Step 2
Wash cherry tomatoes and cut in half. Add to a bowl and sprinkle with about ½ teaspoon kosher salt.
- Step 3
In a small bowl, zest 1 lemon and squeeze in about 2 tablespoons of the juice. Mince garlic cloves and add to the bowl, along with more kosher salt (about ½ teaspoon) and cracked black pepper (about ¼ to ½ teaspoon).
- Step 4
Stir dressing components together and drizzle in olive oil while continuously whisking to bring the dressing together.
- Step 5
Roll up basil leaves and cut into small strips. Sprinkle onto the tomatoes and add the drained and rinsed beans to the bowl. Sprinkle in pine nuts and stir in dressing, until salad is well coated.
- Step 6
Serve immediately at room temperature for optimal flavor.
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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