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A Pesto and White Bean Salad Makes Desk Lunches Much More Appealing

This feature was produced in collaboration between Vox Creative and USA Pulses and Pulse Canada. Vox Media editorial staff was not involved in the creation or production of this content.

You don’t think you know what pulses are, but you do — they’re a category of legumes like dried peas, dried beans, chickpeas, and lentils that provide an excellent source of protein and fiber. For 2016, the International Year of Pulses, we’re offering some tasty and nutritious recipes that highlight these super seeds. For more recipes and prep tips, visit pulsepledge.com.


White beans, thinly sliced asparagus, and radicchio get the pesto treatment in this salad. It's got protein from the white beans and crunch from the radicchio, so it's both healthy and tasty.

Cover white beans with cold water, add onion and garlic cloves and bring to a boil. Skim off and discard any foam on the surface. Reduce heat, cover and simmer, until beans are tender, about 1 to 1 ½ hours. Drain beans and discard the onions and garlic. Season with salt and pepper, and drizzle with olive oil.

In a food processor, puree basil, spinach, pine nuts, Parmesan, minced garlic, lemon juice, 1/4 cup of olive oil, and salt and pepper to taste. Place in a bowl and whisk in remaining olive oil until the pesto has thinned and is like salad dressing.

Snap off dry ends of the asparagus. With a mandolin, thinly slice the asparagus.

Cut radicchio in half and core. Thinly slice the radicchio.

Place white beans, asparagus and radicchio in a bowl and toss with pesto dressing. Serve chilled or at room temperature.

Recipe by Hearth & Table


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