Three Bean – Arugula Salad with Grape Leaf Pesto

5 from 1 vote

My photo doesn't do this wonderful salad justice! We were experimenting at Committee, the restaurant in Boston where I am consulting chef, and this winter salad of three types of beans and a Greek-inspired Grape Leaf pesto is the delicious, healthy result! To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

5 from 1 vote

Three Bean – Arugula Salad with Grape Leaf Pesto

By Diane Kochilas

Prep Time 15

Cook Time 50

Servings

Beans & Pulses, Dairy Free, Gluten Free, Recipes, Salads, Vegan, Vegetarian

Prep Time 15

Cook Time 50

Servings

Beans & Pulses, Dairy Free, Gluten Free, Recipes, Salads, Vegan, Vegetarian

Ingredients

2 cups cooked Greek giant beans
2 cups cooked black-eyed peas
2 cups cooked cannellini beans
2 cups trimmed baby arugula
1 cup chopped fresh parsley
4 scallions trimmed and finely chopped
Grated zest of one lemon
For the pesto
12 brined grape leaves drained, blanched and trimmed
1 cup fresh mint leaves
4 garlic cloves peeled and chopped
2/3 cup toasted pine nuts or toasted blanched almonds
Salt and pepper to taste
2/3 cup extra virgin Greek olive oil or more as needed

Instructions

To cook the beans, soak them overnight then boil separately. Remove when tender but al dente and drain.
Rough-chop the grape leaves and place in a food processor with blade attachment. Place the mint, garlic and nuts in the bowl of the processor, too. Pulse until the mixture is a dense paste. Gradually add olive oil, until the resulting sauce is thick but liquid. Season to taste with salt and pepper.
Combine the beans, arugula, chopped parsley, scallions and lemon zest in a serving bowl. Pour in and toss the pesto. Serve immediately.

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To garnish the salad, you can take a whole grape leaf and deep-fry it. It's delicious crunchy!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Three Bean – Arugula Salad with Grape Leaf Pesto