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Kale and White Bean Salad

kale and white bean salad
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5 from 1 review

This Kale and White Bean Salad is packed with nutrients and the flavor just gets better as it sits in the fridge. The perfect meal prep lunch recipe.

Ingredients

Scale

For the salad:

  • 3 cups kale, chopped and destemmed
  • 1 Tbsp oil
  • juice from half a lemon
  • 1 pint cherry tomatoes, quartered
  • 1/2 cup red onion, diced (or green onion)
  • 1 red bell pepper, diced
  • 1 cup cooked corn (approx 2 ears, or frozen/canned)
  • 2 (14.5 oz) cans Great Northern Beans, drained and rinsed
  • 1/2 cup crumbled feta
  • 1 cup quartered strawberries (or diced nectarine)
  • 1 medium avocado, diced
  • 1/2 cup pepitas (optional)
  • 4 chicken sausages, sliced (optional)**

For the dressing

  • 1/3 cup avocado oil
  • 1/3 cup red wine vinegar*
  • Juice from the other half of the lemon
  • 2 Tbps Dijon mustard
  • 1-2 Tbsp maple syrup (or honey) to desired sweetness
  • pinch of salt, to taste

Instructions

  1. To make the dressing, combine all ingredients in a jar with a lid and shake to combine. Taste and add more maple syrup or salt if needed. Set aside.
  2. Add kale to a large bowl. Drizzle with 1 Tbsp oil and juice from half a lemon. Use your fingers to massage oil and lemon juice into the kale leaves for 2 minutes.
  3. Add remaining ingredients, minus avocado and pumpkin seeds and stir to combine.
  4. Shake dressing and pour over salad and mix well.
  5. Store in the fridge until ready to serve. Add avocado and pumpkin seeds before serving.

Notes

*If you’re not a huge vinegar fan you can start with 1/4 cup vinegar and then add more after mixing if you’d like.

**You could also add leftover cooked chicken or steak

Find it online: https://www.theleangreenbean.com/kale-and-white-bean-salad/