Kale and Cannellini Bean Salad
Prep time: 
Total time: 
Serves: 2
 
This Kale and Cannellini Bean Salad is the perfect side or quick dinner for those warm spring and summer nights.
Ingredients
  • 1 can cannellini or white beans
  • 3 cups of kale
  • 1 small clove of garlic
  • 1 bunch of parsley
  • ½ of basil Juice of ½ lemon (about a tablespoon)
  • ¼ cup good high quality olive oil
  • dash of red pepper flakes to taste
  • salt and pepper
Instructions
  1. For the dressing: In the bowl of a food processor or blender, pulse garlic until completely pulverized. Add parsley, basil, lemon juice and salt to taste and blend on high. Stream in olive oil (while food processor or blender is on) until dressing is thinned out and flows easily (it should be slightly thinner than a pesto). Set dressing aside.
  2. Cut kale into bite size pieces, around the same size as the beans. Add dressing to taste (I used around 3 tablespoons) to kale and use your hands to massage the dressing into the kale pieces.
  3. Rinse the beans well and shake off excess water. Add the beans into the kale mixture. Add a dash of red pepper flakes to taste and more dressing if desired. Add salt and pepper to taste.
  4. Allow the salad to chill in the fridge for 30 minutes up to 2 days.
Recipe by The Two Bananas at https://thetwobananas.com/kale-and-cannellini-bean-salad/