White Bean Kale Salad

This vegan White Bean Kale Salad recipe is packed with plant-based protein. Plus, it's easy and healthy, with a creamy tahini dressing. Serve warm or chilled. It's meal-prep-friendly and gluten-free. (Oil-free option)

Kale quinoa salad with butter beans and walnuts in a white bowl with creamy dressing and sliced apple.

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This is an all-season salad. Serve it warm in the fall and winter, and chilled in the summer. Both taste amazing. You can make this high-protein White Bean Kale Salad ahead of time and add the dressing for serving. The 3-ingredient creamy tahini dressing is so addictive. You'll be adding it to everything!

This kale salad recipe was inspired by my Protein-Packed Quinoa & Kale Salad on this site, as well as this High-Protein Chickpea Quinoa Salad.

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👩🏼‍🌾 Ingredients
🥬 Substitutions
📖 How to Make White Bean Kale Salad
✔️ Expert Tips
🛍️ Shop Recipe Cookware and Ingredients
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made this recipe?
White Bean Kale Salad
💬 Comments

👩🏼‍🌾 Ingredients

Maple syrup, walnuts, butter beans, red wine vinegar, dry quinoa, lemon, olive oil, garlic, shallot, and kale on a white marble board.

Kale is a nutrition superstar with vitamins, minerals, and fiber. Plus, it holds up to creamy dressings much better than its leafy counterparts without becoming soggy.
Quinoa is a protein-rich, high-fiber seed. It's naturally gluten-free and cooks in just 15 minutes.
Butter beans and lima beans are the same thing! Both terms refer to the same species, Phaseolus lunatus, though sometimes they're sold at different stages of maturity. The younger green-hued beans are more tender than their larger counterparts. One half-cup serving of butter beans contains 77 calories per 100 grams. They are considered a low-energy-dense food, which means they have a low-calorie content compared to serving size. Including more low-energy-dense foods in your diet helps control hunger.
Walnuts are arguably the healthiest nut! Loaded with heart-healthy fats, they give this Kale Quinoa Salad with White Beans a delicious crunch.

See the printable recipe card below for quantities.

🥬 Substitutions

Butter beans - substitute with chickpeas, Great Northern, or cannellini beans

Olive oil - omit for oil-free

Kale - instead of kale, you can use arugula or baby spinach

Quinoa - use couscous, millet, barley, or farro instead

Walnuts - substitute with pecans, almonds, or pumpkin seeds, or omit for nut-free

Try my Vegan Roasted Veggie Orzo Salad for another delicious warm salad. Visit my Vegan Salad Recipes page for easy high-protein lunch and dinner ideas.

📖 How to Make White Bean Kale Salad

This is an overview. The full recipe is at the bottom of the post.

Step 1. Cook the quinoa according to the packet directions. Fluff it with a fork. Set aside to cool.

Step 2. Transfer the kale to a large bowl. Drizzle with olive oil, and season with salt. Massage the kale for 1 minute or until tender. Set aside.

Pan fried golden butter beans in a white skillet.

Step 3. Heat the olive oil in a large nonstick skillet over medium-high heat. Sauté the butter beans for 5 minutes, stirring occasionally. Add the shallot and cook for 5 minutes more, stirring frequently.

Crispy butter beans with walnuts, shallot, and garlic in a white skillet.

Step 4. Add the garlic and walnuts and cook for another minute. Mix in the red wine vinegar, and maple syrup and cook for 2 minutes more. Remove from the heat. Season with salt and pepper.

Kale quinoa salad with butter beans in a large wooden bowl next to a bowl of creamy beige tahini dressing.

Step 5. Mix the tahini, lemon zest and juice, maple syrup, and hot water to thin in a small bowl. Transfer the bean mixture and quinoa to the bowl with the kale. Mix well. Add the dressing to the Kale Quinoa Salad for serving.

✔️ Expert Tips

Massaging the kale beforehand is key. It softens the kale so it can absorb more of the delicious creamy tahini dressing.
For crispy beans: Use a large skillet. Alternate between mixing the butter beans and letting them sit in the hot skillet. This way they have a chance to brown.
For oil-free: Massage the kale with lemon juice. Skip sautéing the beans, shallots, walnuts, and garlic. Omit the garlic, red wine vinegar, and maple syrup from the sautéing step entirely. Instead, add the beans, walnuts, and shallots to the massaged kale. Then add the quinoa and tahini dressing.
Storage: Refrigerate leftover White Bean Kale Salad in an airtight container for up to 4 days.

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🙋🏽‍♀️ Recipe FAQs

How can I meal prep this White Bean Kale Salad?

To make this Kale Quinoa Salad with White Beans ahead of time, chop and massage the kale, and cook the quinoa. Refrigerate them in an airtight container. Chop the shallot and garlic and refrigerate. Make the dressing and refrigerate in an airtight container. For serving, cook the beans with the shallots and garlic. Combine the kale and quinoa, sautéed butter beans, and dressing in a large bowl.

What can I put in my salad for protein?

Quinoa, beans, and walnuts are good sources of plant-based protein. They give this vegan kale salad a significant protein boost. You can also add hemp seeds for even more protein.
Other high-protein salad add-ons I typically use include edamame, grated tofu, nuts and seeds, and roasted lentils.

Why are my beans not browning?

Make sure to dry your beans with a paper towel or a clean dish towel before sautéing them. Spread them out in a large skillet in a single layer. Alternate between letting them sit in the hot pan and stirring so they can brown.