Serves 6
20 min
Pesto Bean Salad with Almonds and Cranberries
Recipe GLPR625cb0fde44d81
A vibrant, protein-packed salad featuring a creamy basil-spinach pesto blended with fresh almonds, tossed with chickpeas, pinto beans, kidney beans, tart cranberries, and crisp red onion. Finished with fresh chives for a bright, herbaceous finish. Perfect as a nutritious side dish or light meal.
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Ingredients
4 cups packed baby spinach leaves
½ cup packed fresh basil leaves
½ cup raw slivered almonds
¼ cup freshly grated parmesan cheese
1 clove garlic, minced
½ tablespoon honey
½ to ¾ teaspoon salt
¼ cup olive oil
1 (15 ounce) can chickpeas, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can dark red kidney beans, drained and rinsed
¼ cup minced red onion
½ cup dried cranberries
2 tablespoons minced fresh chives
Directions
Add the spinach, basil, almonds, parmesan cheese, garlic, honey, and salt to a food processor. Pulse until all ingredients are finely chopped and well combined.
With the processor running, slowly add the olive oil and process until the mixture reaches a smooth, creamy pesto consistency. Transfer the pesto to a small bowl and set aside.
In a large mixing bowl, combine the drained chickpeas, pinto beans, kidney beans, red onion, and dried cranberries. Toss gently to combine all ingredients.
Pour about three-quarters of the pesto over the bean mixture and stir until evenly coated. Taste the salad and add remaining pesto if desired, adjusting to your preference.
Top the salad with the fresh chives. Taste and add additional salt if needed. Serve immediately or refrigerate until ready to serve.
