White bean Kale Salad

Picking up a portion of cannellini white beans salad with kale with a wooden spoon.

This salad with white beans is refreshing with a zesty lemon vinaigrette and makes for a filling side dish. This salad will convert 'not so good tasting' Kale into a star of the dish. A simple technique will make kale more likable.

Course Salad

Cuisine American

Prep Time 20

Servings servings

Calories 262kcal

Author Subhasmita

Ingredients

5-6 cups Kale leaves
2 cups Cooked Cannellini Beans
½ Red Onion
½ cup Shredded Parmesan

Lemon Vinaigrette

¼ cup Fresh Lemon Juice
¼ cup Olive Oil
1 teaspoon Dijon Mustard
1 teaspoon Dried Oregano
1 Garlic clove
1 teaspoon Sugar
¼ teaspoon Salt
¼ teaspoon Pepper

Instructions

Lemon Dressing

In a small glass jar with a lid, add all the ingredients for the dressing. Shake well until it sis mixed well and looks creamy. Keep refrigerated until use.

Preparing Kale (massaging Kale)

Rinse and clean the leaves. Remove the thick middle stem by pulling off the leaves. If tender, leave the stems on.
Run the leaves in a salad spinner or pat dry well using a kitchen towel. Make sure the leaves are well drained else the salad will turn watery.
Chop the leaves into bite-sized pieces (You can also tear the leaves with your hand). Place it in a big bowl.
Sprinkle a large pinch of salt and 1/2 teaspoon of olive oil. Toss everything well using both hands. Then pick a handful of leaves and rub them gently in between your palms/ tip of your fingers.
Kale will turn soft and tender.

Assembling Salad

In a large salad bowl combine massaged Kale, drained Cannellini Beans, diced onion, and half of the parmesan cheese. Drizzle the required amount of Lemon dressing. Toss well to coat and serve with more parmesan on top and dressing if required.

Video

Nutrition