Cannellini Bean Salad with Pesto
Cannellini Bean Salad with Pesto brings together smoky grilled vegetables, toasty sourdough croutons, and tender beans, all tied together with a parsley-walnut pesto brightened by grilled lemon. It’s fresh yet satisfying, with charred edges, nutty depth, and a lively herb finish. Serve it for a summer lunch, picnic, or as a vibrant side at a cookout.
- Prep30 mins
- Cook10 mins
- Serves8
- DifficultyMedium
- 1
Preheat an outdoor grill to medium heat (350 to 375 degrees F (175 to 190 degrees C)). Brush bread slices generously with 2 tablespoons oil. Oil the grill grates. Place bread slices, bell pepper, onion, zucchini, lemon, and garlic, cut sides down, on the grill grate over direct heat; cover the grill.
- 2
Grill the bread, turning halfway through, until toasted, about 4 minutes. Grill the lemon and garlic until the cut sides are lightly charred, 4 to 6 minutes. Grill the zucchini, bell pepper, and onion, turning halfway through, until tender and lightly charred, 5 to 6 minutes for the zucchini and 8 to 10 minutes for the pepper and onion.
- 3
When cool enough to handle, squeeze the cloves from the garlic halves. Rub a few garlic cloves over both sides of the toast. Reserve about 3 cloves of the garlic for the pesto (save the remaining garlic for another use). Cut or tear the toast into bite-size pieces.
- 4
For the pesto, pulse the parsley, walnuts, Parmesan cheese, salt, the reserved 3 cloves garlic, and the juice of the grilled lemon in a food processor or blender until chopped. With the machine running, slowly pour in the remaining 1/2 cup oil in a thin stream until the mixture is smooth.
- 5
Cut the bell pepper, onion, and zucchini into bite-size pieces; add to a large bowl along with the croutons, cannellini beans, and tomatoes. Toss to combine. Arrange the salad on a serving platter. Drizzle with the pesto; toss to coat before serving.
- Calories 270.6 kcal Moderate
- Protein 7.11 g Moderate
- Carbs 14.88 g Moderate
- Total Fat 22.04 g High
- Saturated Fat 3.37 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 5.47 mg Low Source
- Sodium 141.46 mg Moderate
- Fiber 3.29 g Moderate
- Sugar 2.82 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 172.35 mg Moderate
- Iron 2.32 mg Moderate
- Potassium 303.19 mg Low Source
- Vitamin A 121.33 mcg_rae Moderate
- Vitamin C 56.07 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Tree Nuts 🌰
- Milk 🥛
- Wheat 🌾
- Gluten
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅
About This Recipe
Cannellini Bean Salad with Pesto is an Italian side dish recipe made with 13 ingredients. It takes about 40 mins, serves 8, and is rated medium. Key ingredients include Cannellini Beans, Cherry Tomato, Extra Virgin Olive Oil, and Fresh Parsley. Each serving provides about 270.6 kcal.
Recipe Questions
- What is Cannellini Bean Salad with Pesto?
- It is an Italian salad recipe made with 13 ingredients, usually served for side dish or dinner or lunch or salad.
- What is Cannellini Bean Salad with Pesto made of?
- The main ingredients are Cannellini Beans, Cherry Tomato, Extra-Virgin Olive Oil, Fresh Parsley, Garlic. The full list of 13 is above.
- How long does it take to make Cannellini Bean Salad with Pesto?
- About 40 mins in total: 30 mins to prepare and 10 mins to cook.
- How many calories are in one serving?
- One serving provides about 270.6 kcal. The full nutrition breakdown is above.
- Is Cannellini Bean Salad with Pesto easy to make?
- This recipe is rated medium, with 13 ingredients and 5 steps.
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