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white bean slaad in a serving bowl, glass of wine

White Bean Salad with Dill Pesto Recipe

White Bean Salad with vibrant dill pesto, cucumber, tomatoes, and feta. A fresh Polish-inspired recipe featuring Rancho Gordo Royal Corona heirloom beans.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Soaking 6 hours
Total Time 7 hours 55 minutes
Course Salad
Cuisine Polish
Servings 6
Calories 235 kcal

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

Don't overcook the beans - Royal Coronas are large and need time, but you want them tender with a slight bite, not mushy. 
Cool the beans completely - warm beans will wilt your vegetables and make the salad soggy. 
Tame the red onion - slice it super thin and soak it in ice water for 10 minutes makes it crisp and mild.

Nutrition

Serving: 1cupCalories: 235kcalCarbohydrates: 7gProtein: 7gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.002gCholesterol: 27mgSodium: 924mgPotassium: 225mgFiber: 1gSugar: 3gVitamin A: 960IUVitamin C: 16mgCalcium: 204mgIron: 1mg
Keyword bean salad, dill, dill pesto, feta cheese, white beans
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