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Lemon Pesto White Bean Salad

This lemon pesto white bean salad is a fresh, delicious, and filling dense bean salad with a lemon juice and pesto dressing. This would be a great dish to bring to a picnic, a potluck, or to use for meal prep. You can add cooked chicken for a full meal.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 555
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 2 15.5-ounce cans cannellini beans, rinsed and drained
  • 2 cups cooked shredded chicken
  • 1/3 cup thinly sliced red onion
  • 3 tablespoons basil pesto
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped sun-dried tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Lemon wedges, for serving

Method
 

  1. Combine cannellini beans, shredded chicken, red onion, pesto, lemon juice, sun-dried tomatoes, salt, and black pepper in a large bowl. Stir until evenly coated and well combined.
  2. Serve immediately with lemon wedges, or cover and refrigerate for up to 2 days before serving. Recipe developed by Jaelyn Luong

Nutrition

Calories: 555kcalCarbohydrates: 82gProtein: 42gFat: 10gSaturated Fat: 2gCholesterol: 51mgSodium: 274mgFiber: 20gSugar: 12g

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