Kale and White Bean Salad
Kale and White Bean Salad
If you’re looking for a new salad recipe to add to your lunch or dinner rotation, try this Kale and White Bean Salad! It’s loaded with hearty veggies and beans, and topped with a creamy, tangy dressing.
Meal Prep Tip: Prepare Ahead!
This is a great make-ahead salad! Once this salad is made you can enjoy it right away, or place it in the fridge until you’re ready to serve it. The hearty ingredients that make up this salad means it will keep for up to 4 days in the fridge without it getting soggy. So you can enjoy it all week for lunch or dinner (maybe double the recipe), or pack it for a picnic or potluck.
Kale and White Bean Salad Recipe Tips
- BEANS: You can use white navy beans or white kidney beans (cannellini beans).
- KALE: When prepping the kale remove the central stem (you don’t want to eat it, it’s tough). Then chop the kale leaves into small bite sized pieces.
- CABBAGE: This recipe calls for Napa cabbage but you can also use regular cabbage or purple cabbage.
- BELL PEPPERS: Use any colour bell pepper that you like.
- GREEK YOGURT: We like to use full fat Greek yogurt but you can also use low fat.
- STORAGE: Keep any leftovers in an airtight container in the fridge.
Serving Suggestion
This salad is great as a stand alone dish for lunch. Or make it for dinner alongside barbecue or roast chicken, steak or salmon.
More Yummy White Bean Recipes to Try!
Kale and White Bean Salad
Ingredients
Salad Dressing
- 3/4 cup Greek yogurt
- 2 tsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 garlic clove minced
- 2 tsp lemon zest (or zest from 1/2 fresh lemon)
- dash Tabasco sauce (or any favourite hot sauce)
- 1/8 tsp salt
- 1/8 tsp ground black pepper
Salad
- 1 540 mL can white beans (drained and rinsed)
- 1 cup chopped fresh kale
- 1 cup chopped Napa cabbage (or any kind of cabbage)
- 1/4 cup chopped fresh parsley
- 1/2 small red onion (diced)
- 1 large bell pepper (chopped)
- 1/3 cup shredded Parmesan cheese
- 1 tbsp fresh lemon juice (or juice from 1 fresh lemon)
Instructions
- Make the dressing first. Place all the ingredients for the dressing into a blender and combine until smooth.3/4 cup Greek yogurt, 2 tsp olive oil, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1 garlic clove, 2 tsp lemon zest, dash Tabasco sauce, 1/8 tsp salt,1/8 tsp ground black pepper
- Remove the central stem of the kale, then chop the kale leaves. Chop the cabbage and parsley. Slice the onion and pepper. Zest and juice the lemon. Set all aside.
- Drain and rinse the beans. Set aside.
- In a large salad bowl add all of the salad ingredients.1 540 mL can white beans, 1 cup chopped fresh kale, 1 cup chopped Napa cabbage, 1/4 cup chopped fresh parsley, 1/2 small red onion, 1 large bell pepper, 1/3 cup shredded Parmesan cheese, 1 tbsp fresh lemon juice
- Add the dressing and stir. Enjoy right away, or put in the fridge until you're ready to serve it.
More Salad Recipes
Find the best salad recipes right here! From classic Caesar to fresh green salads, pasta salads, bean salads, potato salads, fruit salad and more.
Have a delicious day!
