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–+ servings
Broccoli Pesto White Bean Salad

Bright Broccoli Pesto White Bean Salad for Wholesome Meals

This Broccoli Pesto White Bean Salad is a delicious, plant-based dish that combines fresh flavors and textures for a wholesome meal.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Plant-Based
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cans White Beans Cannellini, navy, or great northern beans
  • 2 cups Broccoli Raw or lightly steamed
  • 1/2 cup Sun-Dried Tomatoes Fresh cherry tomatoes can be used
  • 1 cup Kale Spinach works as a substitute
For the Pesto
  • 1 cup Basil Other leafy herbs can be used
  • 1/4 cup Nutritional Yeast Pecorino cheese for non-vegan option
  • 2 cloves Garlic Roast for a milder flavor
  • 1/4 cup Olive Oil Aquafaba for low-fat version
  • 1/4 cup Hemp Seeds Ground sunflower seeds can be used
  • 1/4 cup Nuts (Walnuts/Pine Nuts) Omit for nut allergies
For Seasoning
  • 1 tsp Salt Adjust to taste
  • 1/2 tsp Black Pepper Adjust to taste

Equipment

  • food processor
  • Mixing bowl

Method
 

Instructions
  1. Make the Broccoli Pesto: In a food processor, add chopped raw broccoli, fresh basil leaves, garlic cloves, lemon juice, nutritional yeast, and red wine vinegar. Pour in warm water and olive oil, then blend them together until smooth and creamy, about 1-2 minutes.
  2. Prepare the Salad Base: In a large mixing bowl, combine the drained and rinsed white beans with finely chopped kale, raw broccoli, and sun-dried tomatoes. Toss gently to mix all the ingredients evenly.
  3. Combine with Pesto: Fold the prepared broccoli pesto into the bean and vegetable mixture, thoroughly coating everything.
  4. Add Crunch: Sprinkle the salad with hemp seeds and your choice of chopped nuts. Gently mix in these ingredients.
  5. Season to Taste: To finish off the salad, season generously with salt and black pepper, adjusting to your preferred taste.
  6. Serve or Store: Serve immediately or store in an airtight container in the refrigerator.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 1500IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

Perfect for meal prep, this salad can be prepared in advance, allowing for quick, wholesome lunches or sides throughout the week.

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