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.
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.
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
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 257Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 485mg20%
Potassium 370mg11%
Total Carbohydrates 26g9%
Dietary Fiber 11g44%
Sugars 4g
Protein 10g20%
Vitamin A233%
Vitamin C145%
Calcium27%
Iron19%
* Percent Daily Values are based on a 2000 calorie diet.
