White Bean Salad

Ingredients

• 2 (15-ounce) Cans Cooked White Beans
• 3 medium ribs Celery (– small dice (about 3/4 cup))
• 1 large Shallot (– peeled and finely diced)
• 1/3 Cup Sun-Dried Tomatoes in Oil (– drained and small diced)
• 3 TBS Chopped Fresh Herbs (– such as parsley, basil, and/or chives)
• 4-5 Cups Baby Arugula
• 1/3 to 1/2 Cup Basil Pesto (- to taste)
• 1 Clove Garlic (– peeled and minced)
• 2-4 TBS Extra Virgin Olive Oil (– to taste)
• 1 1/2 TBS Lemon Juice
• 1 tsp Honey
• 1 tsp Dijon Mustard
• 1/2 tsp Italian Seasoning
• As Needed Kosher Salt and Pepper
• Garnish Options: Grated Parmesan Cheese, Crushed Croutons, Balsamic Reduction, Lemon Wedges

Instructions

1. 1

   Make the Pesto Dressing: In a large mixing bowl, add the 1/3 cup pesto sauce, garlic, 2 tablespoons of oil, lemon juice, honey, Dijon, and Italian seasoning. Season with 1/8 teaspoon kosher salt and a generous pinch of black pepper. Grab a whisk and vigorously stir the ingredients together until thoroughly combined. Use a spoon and give the pesto dressing a taste, adding more pesto for herbaceous flavor, salt for overall flavor, and oil as needed to thin the dressing.

2. 2

   Add Bean Salad Ingredients: To the bowl with the pesto, add the rinsed beans, celery, shallot, sun-dried tomatoes, and half the fresh herbs. Use a spoon and stir the ingredients until everything is evenly coated in the pesto dressing. Then, add half the arugula to the bowl and toss again to coat the greens in the dressing. (Note: If making this cannellini beans salad recipe in advance, don’t add the arugula.)

3. 3

   Add White Beans to Arugula: Arrange the remaining arugula leaves on a serving platter and spoon the white bean salad over the top. Then dust the grated parmesan cheese, to taste, over the salad. Give the salad a taste and adjust the flavors to suit your tastes.

4. 4

   Serve Cannellini Bean Salad: Garnish and Serve Cannellini Bean Salad: Crush croutons over the top and sprinkle the remaining fresh herbs over the top. Drizzle with a little balsamic reduction, if using and serve with lemon wedges on the side. Enjoy!