Cannellini Bean Salad with Pesto

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In this cannellini bean salad with pesto, grilled sourdough meets homemade pesto, charred fresh veggies, cannellini beans, and walnuts.

By
Juliana Hale
Juliana Hale
Juliana Hale
Juliana Hale is a culinary specialist with over 20 years of experience in recipe testing and development. She works closely with Allrecipes, Better Homes & Gardens, Forks Over Knives, Midwest Living, and Traditional Home both in the test kitchens and with her stories.
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Updated on June 12, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Cannellini Bean Salad with Pesto in a large bowl with serving spoons
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 2 (1-inch-thick) slices sourdough or French bread

  • 2 tablespoons extra-virgin olive oil

  • 1 red bell pepper - stemmed, seeded, and quartered

  • 1 small red onion, cut into 3/4-inch slices

  • 1 small zucchini, halved lengthwise

  • 1 lemon, halved

  • 1 head garlic, halved crosswise

  • 2 cups packed fresh parsley leaves

  • 2/3 cup walnuts, toasted

  • 1/2 cup grated Parmesan cheese

  • 1/2 teaspoon salt

  • 1 (15 ounce) can cannellini beans, drained and rinsed

  • 1 cup cherry or grape tomatoes, halved

Directions

  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 grill grates. Arrange bread slices, bell pepper, onion, zucchini, lemon, and garlic, cut sides down, on grill grate over direct heat; cover grill.

  2. Grill bread, turning halfway through, until toasted, about 4 minutes. Grill lemon and garlic until cut sides are lightly charred, 4 to 6 minutes. Grill zucchini, bell pepper, and onion, turning halfway through, until tender and lightly charred, 5 to 6 minutes for zucchini and 8 to 10 minutes for pepper and onion.

  3. When cool enough to handle, squeeze cloves from garlic halves. Rub a few garlic cloves over both sides of toast. Reserve about 3 cloves garlic for the pesto (save remaining garlic for another use). Cut or tear toast into bite-size pieces.

  4. For pesto, pulse parsley, walnuts, Parmesan cheese, salt, reserved 3 cloves garlic, and juice of grilled lemon in a food processor or blender until chopped. With machine running, pour in remaining 1/2 cup oil in a thin stream until mixture is smooth.

  5. Cut bell pepper, onion, and zucchini into bite-sized pieces; add to a large bowl, along with croutons, cannellini beans, and tomatoes. Toss to combine. Arrange salad on a serving platter. Drizzle with pesto; toss to coat before serving.

    Toasting Walnuts:

    Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 7 to 10 minutes.

Nutrition Facts (per serving)

292 Calories
12g Fat
39g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 292
% Daily Value *
Total Fat 12g 16%
Saturated Fat 2g 12%
Cholesterol 6mg 2%
Sodium 529mg 23%
Total Carbohydrate 39g 14%
Dietary Fiber 8g 29%
Total Sugars 7g
Protein 12g 25%
Vitamin C 102mg 113%
Calcium 185mg 14%
Iron 5mg 26%
Potassium 713mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.