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Beans al Pesto

I really loved the last pesto I made recently with fresh cardamom and rocket and as I had some leftover, I did not want any to be wasted. As I already said in other posts, I am using the word leftover a lot lately.

I try and cook dried legumes as often as I can and white beans feature at least once a week on our table, as this is a versatile dish and everyone enjoys eating it, adding their favourite ingredients.

So instead of making my usual bean salad, I thought why not try it with pesto and see how it works. We loved it and this makes a very healthy and refreshing summer dish with legumes.

I am submitting this recipe to Lisa of Lisa’s Kitchen, who is hosting this month’s No Croutons required,with a theme soups or salads, featuring legumes because beans and pulses are an important part of a healthy vegetarian diet, as Lisa points out.

Bean salad with pesto

Cooking time: 1 hour
Preparation time: 15 minutes

Serves: 4


  • 4 cups of boiled white beans (haricots or white navy beans)
  • 10 cherry tomatoes
  • 1 small cucumber
  • 1 onion
  • 6 kalamata olives, pitted
  • 2 spoonfuls parsley
  • 1 large canned tuna in water (optional)
  • 1/2 teaspoon dried sage
  • Salt
  • Freshly ground black pepper
  • Oregano (optional)
  • 2 – 3 spoonfuls of pesto cardamom and rocket
  • 2 – 3 Florina Peppers, cut in pieces (optional)

See in the original recipe here how to prepare the beans and after boiling and straining them add the remaining ingredients. Mix in the pesto and adjust salt and pepper if needed. Refrigerate for half an hour or more to allow all the flavours mix and for the salad to chill.
As I said above, each one choses to add ingredients to this recipe and the addition of tuna is optional, so for those who are strictly vegetarian they can omit it or add something else instead.


Kopiaste and Kali Orexi,

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10 Responses

  1. JennDZ - The Leftover Queen

    That looks so good Ivy! The song you are playing..”Bubbly”, Gwen, Roberto’s daughter sang at our wedding! It was so special! I love hearing it again!

  2. Ivy

    I am glad that when you visit me you will have lovely memories. That was very sweet of Gwen to sing at your wedding.

  3. Swati: Sugarcraft India

    I love the song which is playing…you make me smile please stay for a while…..have been hearing it again and again really!!
    A lovely salad Ivy!!

  4. Ivy

    Hi Swati, I am glad you like the music. Next week I shall change the song. I love your photo. I visited your blog last evening (past midnight) and left a message but probably did something wrong as could not see it today.

  5. Ann

    What a beautiful summer-time salad… and I so love pestos made with all sorts of herbs!

  6. Núria

    Wow Ivy! You’ve been doing some improvements in your blog!!!!
    I love the widget announcing your event deadline… GReat idea!

    Concerning your pesto beans salad, it surely was a delicious dressing, tastier than olive oil+vinegar+salt (our classic here). 😀

  7. Bellini Valli

    I’m with Nuria and love the additions to your blog “sis”. This bean salad is something I could adapt to any type of bean salad. I never thought of adding pesto to my bean salads so thanks for the inspiration:D

  8. Bellini Valli

    PS. I have forwarded on an award to you for all your hard work on your blog and for being someone I admire in the foodie world:D

  9. Rosie

    Just beautiful as always Ivy!! You have left me drooling!

    Rosie x

  10. Lulu Barbarian

    This salad looks super, Ivy! I like that with the beans and the tuna it makes a hearty meal, yet the cucumber, tomatoes, etc lighten it up so that it’s perfect for summer.