Is it just me, or are beans having a big moment right now? I know the world has been on a dense bean salad kick for a while, but all of a sudden there’s an entire corner of TikTok dedicated to beans — lovingly referred to as “beantok.” I guess that means beans have officially made it.
Perfect timing, because I’m making this white bean salad to pack for lunches at work this week. It’s made with tender Great Northern beans and dressed with leftover arugula pesto I made earlier this week. Simple ingredients, minimal prep, and a big payoff — all you need are a few ingredients and a good mixing bowl. Here’s how to make it.
White Bean Salad with Arugula Pesto
Ingredients
- 2 (15-ounce) cans Great Northern beans, drained and rinsed
- ½ cup red onion, finely diced
- 1 cup cherry tomatoes, quartered
- ½ cup green olives, quartered
- 3 large cloves garlic, minced
- ¾ cup of arugula pesto (or any pesto you have on hand)
Instructions
- Combine all ingredients in a mixing bowl and stir to combine.
- Refrigerate for at least 1 hour or overnight.
- Enjoy the salad on its own, wrapped in lettuce leaves, or served as a dip with pita chips.
Make-ahead tip: This salad gets even better after a night in the fridge, which makes it ideal for packing ahead for lunches.
Protein add-in: If you want to make this salad a little heartier, thinly sliced salami is a great addition and pairs really well with the beans and pesto.
If you’re looking for an easy, make-ahead lunch that actually holds up all week, this white bean salad is it. Simple ingredients, big flavor, and a great excuse to use up leftover pesto. Let me know what you think!
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