White Bean with Dill Pesto Salad
This blog post is sponsored by Rancho Gordo. Thank you for supporting the brand that makes this blog possible.
Forget basil pesto – dill pesto is where it’s at. This White Bean Salad showcases those massive, creamy Rancho Gordo Royal Corona Beans (Country of origin Poland) with vibrant pesto. Crispy cucumbers, juicy tomatoes, and tangy feta. This salad is fresh, satisfying, and oh-so Polish.
The beans are so substantial that you can enjoy this salad as a main dish. And that dill pesto? It transforms everything.
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How is this recipe different?
- I used homemade dill pesto
- I added roasted pumpkin seeds
- I used Royal Corona heirloom beans
Key Ingredients and Substitutions
Royal Corona Beans – from Rancho Gordo are large, creamy, and naturally buttery. They hold their shape beautifully while soaking up the dill pesto and lemony dressing. Their richness gives the salad structure and makes it feel satisfying without being heavy, a perfect base for fresh, herb-forward flavors. If Royal Corona beans aren’t available, large white beans like butter beans, gigante beans, or cannellini beans work well, though the texture will be slightly less luxurious. Cook the beans gently; a slow simmer prevents splitting and keeps them creamy inside. Finish the beans with olive oil while still warm to lock in moisture and flavor.
Dill Pesto – gives this salad its distinctly Polish character. Fresh, grassy, and slightly tangy, it brightens the creamy beans and ties the dish together. Unlike basil pesto, dill keeps the flavors light and savory rather than sweet or Mediterranean. Use only fresh dill; dried dill won’t deliver the same freshness or aroma. Add the pesto gradually; the beans should be coated, not drowned in it. Dill Pesto can be made a day ahead, which helps the flavor deepen.
Feta Cheese – It adds saltiness and tang that balance the beans’ richness and the dill’s herbal notes. Crumbled gently and folded in at the end, it creates little bursts of flavor without dominating the salad. Look for block feta in brine for the best texture and flavor. If you prefer something milder, farmer’s cheese or fresh twaróg can work, though the salad will be less salty.
Other ingredients: cherry tomatoes, Persian cucumbers, red onion, lemon juice, lemon zest, fresh dill, baby arugula, salt, pepper, olive oil, and pumpkin seeds.
Equipment you will need
- Large heavy-bottomed pot or Dutch oven
- Colander or fine-mesh strainer
- Large bowl
- Small bowl
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Microplane or fine grater (optional)
Top Tips
Don’t overcook the beans – Royal Coronas are large and need time, but you want them tender with a slight bite, not mushy. Start checking at 45 minutes.
Cool the beans completely – warm beans will wilt your vegetables and make the salad soggy. Spread them on a baking sheet to cool faster if you’re in a hurry.
Adjust pesto to taste – start with 1/2 cup pesto and add more if needed. The beans are pretty neutral, so they can handle bold flavor, but you don’t want it swimming in pesto.
Tame the red onion – raw red onion can be harsh. Slicing it super thin and soaking in ice water for 10 minutes makes it crisp and mild.
How to make it
- Soak 2 cups of Royal Corona beans for about 6 hours. Add the soaked and drained beans to a large pot with the water (or broth) and bay leaves. Bring to a gentle boil, then reduce to a low simmer. Cook uncovered for 60-90 minutes, until the beans are tender, creamy, and fully cooked through without falling apart.
Season with salt during the last 10 minutes of cooking. - Drain the beans, reserving a little of the cooking liquid. While the beans are still warm, drizzle with 2–3 tablespoons of olive oil and a small splash of the reserved liquid. Gently toss and let cool to just warm or room temperature. This step keeps the beans silky and flavorful.
- In a dry skillet over medium heat, toast sunflower seeds or pine nuts for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
- Thinly slice the red onion and soak it in cold water for 10 minutes, then drain well.
- Slice the small cucumbers into half-moons. Halve the cherry tomatoes. Set everything aside.
- In a large serving bowl, combine the cooked beans and dill pesto, add cucumbers, tomatoes, onions, and part of the feta. Toss gently to combine. Add fresh arugula and gently mix it in to distribute it without breaking up the beans.
- Add a drizzle of lemon juice. Season lightly with salt and freshly cracked black pepper. Toss gently, then taste and adjust to your liking.
- Top with more crumbled feta, toasted pumpkin seeds, fresh dill, and lemon zest.
- Let the salad rest for 10–15 minutes before serving so the flavors can mingle. Taste once more and adjust the seasoning if needed.
Best ways to enjoy
As a light lunch
As a side dish with grilled or roasted fish
For meal prep
With crusty bread
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Storage instructions, reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Best texture tip: If making ahead, store the beans with dill pesto separately from the arugula. Toss everything together just before serving for the freshest texture and color.
Reviving leftovers: The beans will absorb the dressing as they sit. Before serving, bring the salad to room temperature, then refresh it with a drizzle of olive oil, a squeeze of lemon, and a pinch of salt.
Arugula note: Arugula wilts over time. If already mixed in, expect a softer texture on day two (still tasty, just less crisp).
Not freezer-friendly: This salad is best enjoyed fresh—freezing will compromise the texture of the beans, vegetables, and feta.
White Bean Salad with Dill Pesto Recipe
Equipment
- Large heavy-bottomed pot or Dutch oven
- Colander or fine-mesh strainer
- large mixing bowl
- small bowl
- Sharp chef’s knife
- cutting board
- measuring cups and spoons
- Wooden spoon or silicone spatula
- Microplane or fine grater (optional)
Ingredients
For the beans
- 2 cups Rancho Gordo Royal Corona beans soaked overnight and drained (2 cups dry)
- 6 cups water or light vegetable broth
- 2 bay leaves
- 1 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil to finish warm beans
For the salad
- 2 cups cherry tomatoes halved
- 2-3 Persian cucumbers cut into half moons
- ½ red onion very thinly sliced and soaked in cold water for 10 minutes, then drained
- 6 oz feta cheese crumbled (about 1½ cups)
- ⅓ cup pumpkin seeds toasted
- ½ cup dill pesto to taste
- 2 tablespoons fresh lemon juice
- Salt to taste
- black pepper
- 2 cups baby arugula
- dill for garnish
- Lemon zest for finishing
Instructions
- Add the soaked and drained 2 cups Rancho Gordo Royal Corona beans to a large pot with 6 cups water (or broth) and 2 bay leaves. Bring to a gentle boil, then reduce to a low simmer. Cook uncovered for 60-90 minutes, until the beans are tender, creamy, and fully cooked through without falling apart.
- Season with 1 teaspoon kosher salt during the last 10 minutes of cooking.
- Drain the beans, reserving a little of the cooking liquid. While the beans are still warm, drizzle with 2 tablespoons extra virgin olive oil and a small splash of the reserved liquid. Gently toss and let cool to just warm or room temperature. This step keeps the beans silky and flavorful.
- In a dry skillet over medium heat, toast ⅓ cup pumpkin seeds for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
- Thinly slice the ½ red onion and soak it in cold water for 10 minutes, then drain well.
- Slice the 2-3 Persian cucumbers into half-moons.
- Halve the 2 cups cherry tomatoes.
- Set everything aside.
- In a large serving bowl, combine the cooked beans and ½ cup dill pesto, add cucumbers, tomatoes, onions, and 4.2 oz feta cheese. Toss gently to combine. Add 2 cups baby arugula and gently mix it in to distribute it without breaking up the beans.
- Add a drizzle of 2 tablespoons fresh lemon juice. Season lightly with Salt and freshly cracked black pepper. Toss gently, then taste and adjust to your liking.
- Top with more crumbled feta, toasted pumpkin seeds, fresh dill, and Lemon zest.
- Let the salad rest for 10-15 minutes before serving so the flavors can mingle. Taste once more and adjust the seasoning if needed.
Notes
Nutrition
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Conclusion
This White Bean Salad proves that great ingredients don’t need much. Quality beans, fresh vegetables, and bold dill pesto – that’s it. If you haven’t made my dill pesto yet [link], do it now. You’ll be putting it on everything. And grab those Rancho Gordo Royal Corona beans – they’re worth it.
FAQ
Can I use canned beans instead of dried?
Yes, you can. Use about 3 (15-oz) cans of large white beans, drained and rinsed well. That said, cooked-from-dried Royal Corona beans have a creamier texture and deeper flavor that really elevate this salad.
What can I use instead of feta cheese?
Farmer’s cheese, or twaróg, is a good alternative if you want something milder. The salad will be less salty, so you may need to adjust the seasoning.
Hungry for more? Check out the latest posts from My Omni Kitchen.
- White Bean with Dill Pesto Salad
- Best Polish White Bean Soup Recipe – Zupa Fasolowa
- Polish Celery Root Salad Recipe – Surówka z Selera
- Quinoa Salad with Roasted Leeks and Feta Recipe
- Best Creamy Leek Salad Recipe – Surówka z pora
