White Bean Kale Salad
This vegan White Bean Kale Salad is packed with plant-based protein. Plus, it's easy and healthy, with a creamy tahini dressing. Serve warm or chilled. Gluten-free.
Servings: 4 people
Calories: 484kcal
Ingredients
- ½ cup dry quinoa
- 1 bunch kale (lacinato or curly) thinly sliced
- 1 to 2 tablespoons olive oil plus more for drizzling
- Salt to taste
- 1 (15-ounce) can butter beans or chickpeas or white beans, drained, and rinsed
- 1 large shallot thinly sliced
- 3 cloves garlic coarsely chopped
- ⅔ cup walnuts or almonds, chopped (optional)
- 2 tablespoons red wine vinegar
- 2 teaspoons maple syrup
- Black pepper to taste
Creamy Tahini Dressing:
- ⅓ cup tahini
- 3 to 4 tablespoons lemon juice (one medium lemon)
- Zest of one-half lemon
- 1 tablespoon maple syrup or to taste
For serving:
- 1 medium apple thinly sliced (optional)
Instructions
- Cook the quinoa according to the packet directions. Fluff with a fork. Set aside to cool.
- Massage kale: Transfer the kale to a large bowl. Drizzle with olive oil. Season with salt. Massage the kale for 1 minute, or until tender. Set aside.
- Sauté beans: Heat 1 tablespoon 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. Add more oil as needed.
- Add the garlic and walnuts and cook for another minute.
- Season: Mix in the red wine vinegar, and maple syrup and cook for 2 minutes more. Remove from the heat. Season with salt and pepper.
- Make dressing: Mix the tahini, lemon zest and juice, maple syrup, and hot water as needed to thin in a small bowl. Add salt to taste.
- Combine: Transfer the bean mixture and quinoa to the bowl with the kale. Mix until fully incorporated. Season with salt and pepper.
- Add dressing for serving.
Video
Notes
- 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 oil. This way they have a chance to brown.
- Storage: Refrigerate leftover Kale Quinoa Salad with White Beans in an airtight container for up to 4 days.
Nutrition
Calories: 484kcal | Carbohydrates: 54g | Protein: 17g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 6g | Sodium: 31mg | Potassium: 925mg | Fiber: 12g | Sugar: 14g | Vitamin A: 3301IU | Vitamin C: 56mg | Calcium: 181mg | Iron: 5mg