White Bean Kale Salad Recipe

Our garden has an abundance of kale, so we have lots of recipes that we include it in. This White Bean Kale Salad is great for spring harvest of kale, radishes and green onions. The cucumbers are store bought, but our later season version should include veggies that are fully garden harvested!

The dressing is nice and bright. The garlicky, lemon vinaigrette with garden herbs brings out the freshness of the veggies.  The white beans add a creamy depth and balance. We usually serve this as a side, like in the upcoming Tofu Veggie Kebabs episode of our Plant-Based Vegan Grilling Series.  But, a slice of grainy bread and it’s hardy enough to be a meal in itself.

If you interested in the Tofu Veggie Kebabs Recipe that we paired this tasty White Bean Kale Salad, click the text and you’ll be right there–the video is available on our Living the Middle YouTube channel, too!

Do you have any kale recipes? We’d love to see ’em–we have LOTS of kale.  Post a comment with your recipe or a link to it so we can try ’em out.

Happy Living,

Kelly (& Steffan)

Print Recipe

White Beans and Kale

This White Bean Kale salad has a garlicky, lemon vinaigrette with garden herbs that brings out the freshness of the veggies. The white beans add a creamy depth and balance to round out this bright, hardy salad.

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Course

Salad, Side Dish

Cuisine

American, Vegan, Vegetarian

Prep Time

20 minutes

Servings

servings MetricUS Imperial

Ingredients

Dressing

• 4 Tbsp Extra Virgin Olive Oil
• 2 Tbsp lemon juice fresh
• 2 cloves garlic pressed
• 1 Tbsp basil leaves fresh, finely chopped
• 1 Tbsp oregano fresh, finely chopped
• 1/8 tsp salt
• to taste freshly ground black pepper

Veggies

• 1 cup cucumber cut into half-moons
• 6 radishes radish Large, sliced
• 3 onions green onions sliced
• 1 can navy beans rinsed
• 3 cups kale roughly chopped

Course Salad, Side Dish Cuisine American, Vegan, Vegetarian Prep Time 20 minutes Servings servings MetricUS Imperial Ingredients Dressing 4 Tbsp Extra Virgin Olive Oil 2 Tbsp lemon juice fresh 2 cloves garlic pressed 1 Tbsp basil leaves fresh, finely chopped 1 Tbsp oregano fresh, finely chopped 1/8 tsp salt to taste freshly ground black pepper Veggies 1 cup cucumber cut into half-moons 6 radishes radish Large, sliced 3 onions green onions sliced 1 can navy beans rinsed 3 cups kale roughly chopped

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Instructions

1. Gather up all your ingredients. We use navy beans, but white cannellini beans would work as well. You could also add other veggies and different herbs if you want, but I like the simplicity of just the cucumbers, radishes, green onions and herbs.

   
2. Prep the veggies. Rough chop the kale. Slice the radishes. Peel, slice and half-mood the cucumbers. Open and rinse the navy beans. Throw them all together in a salad bowl

   
3. Mix all the ingredients for the dressing together in a bowl. The dressing will be fairly 'dense', not liquidy. Whisk it all together. Dress the salad right before serving.

   

Recipe Notes

Nutrition Facts

White Beans and Kale

Amount Per Serving

Calories 257 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 2g 10%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 485mg 20%

Potassium 370mg 11%

Total Carbohydrates 26g 9%

Dietary Fiber 11g 44%

Sugars 4g

Protein 10g 20%

Vitamin A 233%

Vitamin C 145%

Calcium 27%

Iron 19%

* Percent Daily Values are based on a 2000 calorie diet.