- Media Credit:

Butter Beans Pesto Salad


Beans are a great way to get in healthy sources of plant-protein, minerals, and fibre! They are great in stews, but also in salads like this. The creamy pesto really makes it extra delicious and filling, and is perfect for lunch boxes.
Duration10 mins
Prep Time10 mins
Servings2 people


  • 1 can of drained and rinsed butter beans
  • 350 g of cherry tomatoes cut in half
  • 1/2 cucumber – cut into cubes
  • 1 red onion peeled and finely sliced
  • An handful of rocket
  • Optional: some crumbled Greek style vegan cheese crumbled on top
  • A generous handful of basil leaves
  • 2 tbsp of walnuts or pine nuts
  • 1 tbsp of nutritional yeast
  • The juice of 1 lemon
  • 1 garlic clove
  • 2-3 tbsp of extra virgin olive oil
  • Salt to taste


  • To make the pesto place all the ingredients into a food processor and blitz until you have a creamy consistency, add a touch of water if too thick. 
  • Combine the beans, cucumber, tomatoes, onion in a large bowl. Pour over the pesto and give it a good mix until all the veggies are coated in the pesto. Add the rocket leaves, crumbled cheese (if using) and some extra basil leaves. 
This recipe was republished with permission from HappySkinKitchen. Find the original recipe here.
Millions around the world trust Plant Based News for content about navigating our changing planet & our role in it.

Our independent team of journalists and experts are committed to making an impact through a wide range of content—and you can help by supporting our work today.


The Author



Leave a Comment

Plant Based News Comment Policy

In short:- If you act with maturity and consideration for other users, you should have no problems. Please read our Comment policy before commenting.

Comments are closed.