Kale and White Bean Salad Recipe
This white bean kale salad is a deliciously simple dish that’s perfect for any meal. Whether you're serving it as a main dish or a side salad, it's sure to become one of your favorite salads.
Ingredients
- 1 bunch kale ribs removed, leaves chopped
- 1 can 15 oz white beans (such as cannellini beans or great northern beans), drained and rinsed
- 1 pint cherry tomatoes halved
- ¼ cup red onion sliced
- ¼ cup pesto vinaigrette see below for recipe
- 1 teaspoon salt
- 2 tablespoon lemon jucie
Pesto Vinaigrette:
- ½ cup pesto
- ¼ cup extra-virgin olive oil
- ¼ cup rice wine vinegar
Instructions
- Remove the ribs from the kale leaves using a sharp knife and rinse the leaves under cool water. Dry the leaves and chop them into small pieces.1 bunch kale
- Place the chopped kale in a large salad bowl, sprinkle with a pinch of sea salt and a splash of fresh lemon juice, and massage the leaves until they soften and turn a deeper green.1 teaspoon salt, 2 tablespoon lemon jucie
- Add the red onion and cherry tomatoes to the bowl. Then, add the drained and rinsed white beans.1 pint cherry tomatoes, ¼ cup red onion, 1 can
- Drizzle the pesto vinaigrette over the top and toss the salad until everything is evenly coated.¼ cup pesto vinaigrette
For the Pesto Vinaigrette:
- In a small bowl or mason jar, combine ½ cup of pesto, ¼ cup of extra virgin olive oil, and ¼ cup of rice wine vinegar.½ cup pesto, ¼ cup extra-virgin olive oil, ¼ cup rice wine vinegar
- Shake or stir until smooth. Store in the fridge for up to 5-6 days in an airtight container.
Nutrition
Calories: 126kcalCarbohydrates: 7gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 713mgPotassium: 290mgFiber: 1gSugar: 4gVitamin A: 1104IUVitamin C: 33mgCalcium: 44mgIron: 1mg
Tried this recipe?Let us know how it was!
