Kale and White Bean Salad

The tangy parmesan lemon yogurt dressing in this Kale and White Bean Salad makes this a must-make recipe! This hearty salad is quick and easy to make, and is perfect for lunch or dinner.

Course Salad

Keyword bean salad, kale and white bean salad, kale salad, white bean salad

Prep Time 25

Total Time 25

Servings servings

Author Jo-Anna Rooney

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.