This Kale and White Bean Salad with Pesto dressing are one of my favorites. Make with kale, cannellini beans, cherry tomatoes, and red onions dressed with pesto vinaigrette. This salad is perfect for when you’re craving something substantial but nutrient-rich. I love big greens salads for lunch because I’ve already gotten in nearly all of my vegetable servings before dinner.

I know kale is an acquired taste for some. The first time I tried using kale in a salad, it was bitter and rough, and I had no desire to repeat the experience. But after tasting some great kale salads out at restaurants, I knew I had to give it another try. Massaging the kale with lemon juice to break down the texture and remove some bitterness was the trick that changed the game for me.

Ingredients-

Kale– is our base green, a deep leafy green rich in vitamins. It’s a power green. It can be a little rough, but it becomes much more tender and delicious when massaged with dressing and healthy fat.
Lemon juice– brings a lovely bright, citrusy flavor but its real job in this salad is to mellow out the rough texture and bitterness of the kale.
White beans– provide protein and fiber. They’re soft and almost creamy in texture.
Cherry tomatoes– the juicy pop of the cherry tomatoes are perfect with the dark leafy green.
Red onions– I love a colorful salad and the little flecks of purple pull it all together for me.
Pesto Vinaigrette– is so versicle and delicious, and it works perfectly in this salad.

Prepping the Kale:

Since kale is such a hearty green, it can sometimes be too much when served raw. Here’s how we take raw kale from tough to tender:

Remove the ribs– The ribs are tough and aren’t the best when eaten raw. Use a sharp knife to slice the rib out of the center of the leaf and discard.
Rinse clean– Run the kale leaves under cool water to remove dirt, then pat or spin dry.
Chop the leaves small– Kale is a hearty veggie, so keep the pieces small for the salad. Sometimes we shred the kale, which looks lovely in a bowl.
Massage the kale– This is the crucial step to tender kale. Throw the kale into a bowl and top with salt and lemon juice. Then use your fingers to massage the salt and lemon juice into the kale leaves. As you do this, you’ll notice that the leaves turn a deeper green and start to feel softer and more tender.

Assemble the salad:

Once your kale is prepped, chop the red onion and slice your cherry tomatoes in half. Combine them in a large salad bowl and top with the Pesto vinaigrette.

** If you don’t have the making for pesto vinaigrette, this salad is also tasty with Lime Cilantro Vinaigrette and Mustard Shallot Dressing**

How to make Pesto Vinaigrette:

All you need for this recipe is ½ cup of pesto, ¼ cup of olive oil, and ¼ cup of rice wine vinegar. This recipe fits perfectly in a 1/2 pint (8oz) mason jar.

The ingredients come together quickly, so just add them to the jar and screw them on top. Quickly shake the jar, and you are ready to jazz up your veggies!

Combine the ingredients thoroughly and store them in the refrigerator for 5 to 6 days.

Kale and White Bean Salad with Pesto dressing

5 from 1 vote

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Total Time 10

Course Main Course, Salad

Cuisine American

Ingredients

Salad

1 bunch Kale
1 can white beans
1 pint cherry tomatoes
1/4 cup red onions
1/4 cup pesto vinaigrette

Pesto Vinaigrette

1/2 cup pesto
1/4 cup olive oil
1/4 cup rice wine vinear

Instructions

Prepping the Kale:

Since kale is such a hearty green, it can sometimes be too much when served raw. Here’s how we take raw kale from tough to tender:
Remove the ribs- The ribs are tough and aren’t the best when eaten raw. Use a sharp knife to slice the rib out of the center of the leaf and discard.
Rinse clean- Run the kale leaves under cool water to remove dirt, then pat or spin dry.
Chop the leaves small- Kale is a hearty veggie, so keep the pieces small for the salad. Sometimes we shred the kale, which looks lovely in a bowl.
Massage the kale- This is the crucial step to tender kale. Throw the kale into a bowl and top with salt and lemon juice. Then use your fingers to massage the salt and lemon juice into the kale leaves. As you do this, you’ll notice that the leaves turn a deeper green and start to feel softer and more tender.
Assemble the salad:
Once your kale is prepped, chop the red onion and slice your cherry tomatoes in half. Combine them in a large salad bowl and top with the Pesto vinaigrette.

How to make Pesto Vinaigrette:

All you need for this recipe is ½ cup of pesto, ¼ cup of olive oil, and ¼ cup of rice wine vinegar. This recipe fits perfectly in a 1/2 pint (8oz) mason jar.
The ingredients come together quickly, so just add them to the jar and screw them on top. Quickly shake the jar, and you are ready to jazz up your veggies!
Combine the ingredients thoroughly and store them in the refrigerator for 5 to 6 days.