Pesto White Bean Salad with Garlic Croutons & Balsamic Glaze | Kat Can Cook

Kat Can Cook

Name: Pesto White Bean Salad with Garlic Croutons & Balsamic Glaze
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5
Cuisine: International
Ingredients: Signature Farms Lemon Juice; Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper; David's Kosher Salt; Christopher Ranch Pesto; BrightFresh Micro Arugula; McCormick Gourmet™ Italian Bruschetta Seasoning Mix; DeLallo Gourmet With Balsamic Vinegar Of Modena Glaze For Cheese; Oven Joy Bread, White, Enriched Sandwich; Signature Farms Cherry Tomatoes, Red, Angel Sweet; SIGNATURE SELECTS White Beans; Fresh Gourmet Croutons, Butter & Garlic; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Colo-Pac Produce, Inc. Shallots Onions; Napoleon Co. Grille Garlic Cloves

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Pesto White Bean Salad with Garlic Croutons & Balsamic Glaze

Serves 520 mins prep15 mins cook

Make this for Labor Day, or any day, it’s hearty, fresh, and will keep you satisfied for hours.

0 servings

What you need

fl oz lemon juice

Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper

tsp freshly cracked black pepper

tbsp kosher salt

cup pesto

bunch arugula

McCormick Gourmet™ Italian Bruschetta Seasoning Mix

tbsp italian seasoning

DeLallo Gourmet With Balsamic Vinegar Of Modena Glaze For Cheese

fl oz balsamic glaze

bread

Signature Farms Cherry Tomatoes, Red, Angel Sweet

cup cherry tomato

cup white beans

clove croutons

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

tbsp shallot

clove garlic clove

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Instructions

For the Garlic Croutons:

Preheat the oven to 400 degrees F. Cut the bread into small cubes. Transfer cubed bread to a parchment lined baking sheet. Drizzle the bread with 2 tablespoons of olive oil and then sprinkle with 2 cloves grated garlic, 2 teaspoons kosher salt, 1 teaspoon freshly cracked black pepper, and Italian seasoning. Using your hands, gently toss the croutons and make sure they are coated with all the oil and seasonings. Bake for 15 minutes until they are golden brown. Remove from oven and let cool before serving.

To Assemble the Salad:

Toss the cooked white beans with the pesto and adjust salt and pepper as needed. Toss arugula with lemon juice, olive oil, and salt and pepper. Arrange the arugula on a large platter. Spoon the pesto white beans, halved cherry tomatoes, thinly sliced shallots, and garlic croutons on top. Drizzle with balsamic glaze.

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