Description
A hearty and refreshing Tuscan White Bean Kale Salad packed with creamy cannellini beans, crisp kale, juicy cherry tomatoes, and a zesty lemon vinaigrette. Perfect for meal prep or a crowd-pleasing side dish.
Ingredients
- Curly Kale: 6 cups, chopped and stems removed
- Cannellini Beans: 2 cups cooked or 1 can (15 oz), rinsed and drained
- Cherry Tomatoes: 1 cup, halved
- Red Onion: 1/4 cup, thinly sliced
- Fresh Garlic: 1 clove, minced
- Lemon Juice: 2 tablespoons, freshly squeezed
- Extra Virgin Olive Oil: 3 tablespoons
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon, freshly cracked
- Fresh Parsley: 2 tablespoons, chopped
Instructions
- Preheat Your Equipment: No preheating needed.
- Combine Ingredients: In a large bowl, add the chopped kale, drained white beans, cherry tomatoes, and red onion.
- Prepare Your Cooking Vessel: Use a large mixing bowl and your hands or a wooden spoon.
- Assemble the Dish: Add garlic, lemon juice, olive oil, salt, and pepper to the bowl and toss gently.
- Cook to Perfection: Massage the kale for 1–2 minutes until it softens and darkens.
- Finishing Touches: Stir in parsley, taste, and adjust seasoning if needed.
- Serve and Enjoy: Let the salad sit for 10–15 minutes and serve chilled or at room temperature.
Notes
- Massage the kale to improve its texture and flavor absorption.
- Use fresh lemon juice for the best results.
- Letting the salad rest enhances the flavor.
- Double the dressing if you prefer it juicier.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 3g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Tuscan salad, white bean salad, kale salad, vegan salad, meal prep salad