Kale with White Beans Salad

We love kale in hearty soups because of it’s robust texture. For a hearty salad, the same principal applies –it’s especially good when paired with beans.

4 c. kale leaves, thinly shredded (massage for a minute in 1 tsp. olive oil if you want softer texture)

1 c. cooked cannellini or other white beans (canned is ok)

2-3 small-medium tomatoes, quartered (or 1½ c. halved cherry tomatoes)

Toss together with this vinaigrette or another garlicy dressing of your choice:

1 Tbsp. white wine vinegar

1/2 tsp. minced or pressed garlic

2 Tbsp. olive oil

1 tsp. honey (optional)

1/2 tsp. Dijon mustard

2 Tbsp. snipped fresh basil (or 2 tsp. dried)

Salt and pepper to taste

Note: We like this salad with just the three ingredients- kale, tomatoes, and beans. But you could add a little chopped carrot, radish, &/or other crunchy vegetables, if you wish.

Recipe created or adapted by Liz Talley, Urban Graze

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