This warm white bean salad with arugula pesto and preserved lemon is a quick, satisfying dinner idea that’s both flavorful and nutritious. Perfectly balanced with earthy beans, zesty pesto, and a hint of citrus, it’s a Mediterranean-inspired dish that transforms simple ingredients into a dinner masterpiece.
Plus, it comes together in just 20 minutes, making it ideal for busy weeknights.
Why This Salad Is Perfect for Dinner
A warm salad might not be your go-to for dinner, but this recipe will change your mind. The creamy texture of white beans is elevated by the bright, garlicky arugula pesto, which brings a fresh herbaceous flavor to every bite.
Warming the beans before tossing them with the pesto helps them soak up all the delicious flavors, making this salad hearty and comforting. And the best part? It’s as satisfying as it is healthy, packing in fiber, protein, and heart-healthy fats for a balanced meal.
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If you’re looking for a dish that feels indulgent but fits seamlessly into a Mediterranean diet, this salad is a perfect choice. Serve it as a main dish or pair it with crusty bread and a glass of wine for a full Mediterranean-inspired dinner experience.
Tips for Customizing This Recipe
Whether you’re cooking for yourself or feeding a crowd, this recipe is endlessly adaptable to fit your needs.
- Vegan Option: Swap the Parmesan cheese in the arugula pesto for a vegan alternative, like nutritional yeast or a plant-based Parmesan.
- Gluten-Free Option: This recipe is naturally gluten-free, but ensure any bread you serve alongside is gluten-free if you’re looking for a complete gluten-free dinner.
- Add Protein: For an extra boost of protein, add grilled chicken, shrimp, or tofu on top of the salad.
- Boost the Greens: Mix in some spinach or kale along with the arugula to add more leafy greens and texture.
This warm white bean salad is also great for meal prep. Store the components separately and toss them together just before serving for the freshest flavor.
The Secret to Preserved Lemon Magic
The preserved lemon in this recipe is the true standout ingredient, offering a tangy, slightly salty burst of flavor that ties the whole dish together.
If you’ve never cooked with preserved lemon before, this is the perfect introduction. Its unique taste elevates the arugula pesto, adding complexity and a touch of Mediterranean flair.
If you don’t have preserved lemon on hand, you can substitute grated lemon zest with a pinch of salt. While it won’t replicate the deep, funky tang of preserved lemon, it’ll still deliver a bright citrus note.
Pairing Ideas for a Complete Dinner
To round out your meal, consider these simple side dishes that complement the flavors of this recipe:
- Crusty Bread: A warm slice of sourdough or a piece of toasted pita is perfect for soaking up any leftover pesto and beans.
- Simple Greens: Pair the salad with a side of lightly dressed greens for an extra dose of vegetables.
- Mediterranean Mezze: Serve with hummus, olives, or marinated artichokes for a full Mediterranean-inspired dinner spread.
This warm white bean salad isn’t just a recipe—it’s a celebration of how simple, wholesome ingredients can create something extraordinary. Make it tonight and savor the bold flavors of the Mediterranean at your dinner table.
Warm White Bean Salad with Arugula Pesto & Preserved Lemon Dinner Recipe
Equipment
- Food processor or blender
Ingredients
For the Pesto:
- 6 to 8 cups arugula
- ⅓ cup sliced almonds
- ¼ cup grated Parmigiano-Reggiano cheese
- 2 ½ tablespoons chopped preserved lemon or grated lemon zest with extra salt as a substitute
- 1 garlic clove chopped
- ¼ teaspoon kosher salt
- ⅓ cup extra-virgin olive oil plus more for seasoning
For the Salad:
- 3 cups cooked white beans homemade or canned, rinsed and drained
- Fresh lemon juice to taste
- Freshly ground black pepper to taste
- 2 to 3 tablespoons thinly shaved shallots or red onion optional
Instructions
- Make the Pesto: Add 2 packed cups of arugula to a food processor or blender, along with the almonds, grated cheese, preserved lemon, garlic, and salt. Blend everything until finely chopped. While the machine is running, slowly pour in the olive oil and process until the mixture is smooth and creamy.
- Warm the Beans: Heat the white beans in the microwave for about 1 minute, or warm them in a small pot over the stove for 2 to 3 minutes. The beans should be slightly warm, but avoid overheating them.
- Combine the Pesto and Beans: In a mixing bowl, toss the warm beans with the arugula pesto. Adjust the seasoning to your taste, adding more salt, lemon juice, or black pepper if needed.
- Assemble the Salad: In a large bowl, toss the remaining fresh arugula with a drizzle of olive oil, a splash of lemon juice, salt, and black pepper. Arrange the dressed arugula on a serving platter, then spoon the pesto-coated beans on top. Sprinkle the salad with shaved shallots or red onion, if using, and serve immediately.
Notes
- Preserved Lemon Substitute: If you don’t have preserved lemon, use grated lemon zest with a little extra salt for a similar balance of acidity and tang.
- This salad can be served warm or at room temperature. The beans can be made ahead and stored for up to 4 hours before serving.
- Adjust seasoning gradually for the perfect balance of flavors.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.