Pesto Bean Salad

Pesto Bean Salad


  • 1/4 cup olive oil
  • 3 large cloves garlic
  • 2 Tablespoons Apple Cider vinegar (i use Braggs)
  • 1 cup coarsely chopped basil
  • 2 Tablespoons Oregano (fresh if possible)
  • pinch of celtic sea salt
  • Black pepper to taste
  • 1 1/2 cups black beans
  • 1 1/2 cups white beans (cannellini or garbanzo)


  • Saute oil and garlic in a small pan over medium heat for a few minutes,to lightly cook the garlic and then remove from heat.
  • While it is cooling, add the vinegar, basil. and oregano in a food processor or blender, add salt and pepper.
  • Combine dressing with beans, mix for an even coating.
  • Adjust seasoning to taste.
  • Serve at room temperature.

Posted on

November 9, 2014

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