By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 6
499 cal · 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.
Comments
Fresh basil in Charlotte's February makes this a special-trip ingredient, likely requiring a stop at Harris Teeter or Publix; dried basil works but changes the dish materially. At roughly $1.50 per serving before the basil run, it's budget-friendly—canned beans are the backbone—and the stated twenty minutes is honest, since pesto blends in a processor and the beans need no cooking. This is a no-reheat salad that depends on crisp spinach and fresh herbs, so it's a same-night dish best served immediately, though it holds overnight if you dress it lightly and reserve nuts for finishing. It's an excellent side for six or a light lunch for four, needs no babysitting, and suits a weeknight crowd that doesn't mind a produce aisle detour.
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