Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Warm Bean Salad With Walnut-Arugula Pesto Recipe
    Lost? Site Map

    Warm Bean Salad With Walnut-Arugula Pesto

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 45 mins

    12 hrs

    45 mins

    hectorthebat's Note:

    Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Soak the beans in 3 cups cold water for 12 hours or overnight. Drain and transfer into a large saucepan with the bay leaves. Pour in cold water so the beans are covered by 2 inches and bring to a simmer over medium heat. Cover and cook for 45 minutes to an hour (or according to package instructions), until the beans are tender but not mushy. Check the water level from time to time, and add more if it runs a little low. Thirty minutes into the cooking, add 1 1/2 teaspoons of the salt. (The beans can be prepared up to a day ahead).
    2. 2
      While the beans are cooking, combine the walnuts, arugula (reserve a few leaves for garnish if desired), oil, lemon juice, shallot, and the remaining 1/2 teaspoon salt in a food processor or in a mortar. Process or grind with a pestle until the mixture forms a paste-like dressing. (The dressing can be prepared up to a day ahead. It can also be used in potato or chicken salad, or as a sandwich spread).
    3. 3
      Drain the beans and let cool for a minute. Pour the dressing into a salad bowl, add the beans, and toss gently to coat. Garnish with the reserved arugula and serve while still warm. The leftovers are just as good the next day, cold or gently reheated.

    Ratings & Reviews:


    Nutritional Facts for Warm Bean Salad With Walnut-Arugula Pesto

    Serving Size: 1 (110 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 425.6
    Calories from Fat 171
    Total Fat 19.0 g
    Saturated Fat 1.8 g
    Cholesterol 0.0 mg
    Sodium 1176.3 mg
    Total Carbohydrate 47.8 g
    Dietary Fiber 12.0 g
    Sugars 1.9 g
    Protein 19.0 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes