Kale, white beans, red onion and chopped fresh dill tossed with a tangy red wine vinaigrette. You’ll love this fresh, nourishing and filling Kale White Bean Salad. It’s the perfect addition to any summer cookout.
2 15-ouncecans no salt added great northern white beans, drained and rinsed
1/4red onionfinely diced
3tablespoonschopped fresh dill
For the dressing
1/4cup extra virgin olive oil
1/4cupred wine vinegar
1teaspoonhoney
1/2teaspoonDijon mustard
2clovesgarlic, finely minced
1/4teaspoonkosher salt
1/8 teaspoonfreshly ground black pepper
For serving (optional)
1/4cup toasted salted pumpkin seeds
Instructions
Place kale in a large mixing bowl. Drizzle with 1 tablespoon olive oil and 1/4 teaspoon kosher salt. Massage kale for about 5 minutes. Add white beans, red onion and dill.
For the dressing, combine olive oil, red wine vinegar, honey, mustard, garlic, salt and pepper in a small bowl. Whisk well to combine. Pour dressing over salad. Toss well to combine. Season with more salt and pepper if needed.
Serve. Or chill until ready to serve.
Notes
This salad is just as delicious the next day after the flavors have had a chance to meld together. Just let the salad sit at room temperature for a few minutes to allow the olive oil to soften again, as it will have hardened a bit in the fridge.