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 (see notes for oil-free)
- 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.
- For oil-free: Massage the kale with lemon juice or red wine vinegar. 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. 460 kcals, 17 grams protein.
- 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
