Anne’s Kale and White Bean Salad: (serves 4-6)

This salad is good as a side dish or to just enjoy with a slice of toast.

  • 15 oz (425 g) can of white beans or garbanzo beans, rinsed and drained
  • 2-3 lemons juiced, 6-7 T juice
  • 10 oz (300 g), (1 big bunch) chopped kale (large stems removed)
  • 3 T maple syrup or agave
  • 2 garlic cloves, minced
  • 1/3 cup tahini
  • 2-3 T chopped parsley
  • salt, pepper and olive oil

A: Prepare the beans: in a small bowl, combine drained beans, 1 T lemon juice, 1 T olive oil, 1/2 t salt and the chopped parsley.

B: Prepare the kale: in a large bowl, combine kale, 2 T lemon juice, 1 T olive oil, 1 T maple syrup or agave, pinch each of salt and pepper, 1 garlic clove, minced. Use hands to massage the kale to break down its texture a bit, and to season the salad.

C: Prepare the dressing: in a small bowl, combine tahini,, 1 garlic clove, minced, 3-4 T lemon juice, 2 T maple syrup or agave, and a pinch of salt and pepper. Whisk to combine. Add hot water if needed to make it easier to pour. Taste and adjust seasonings if needed.

D: Combine the beans and the kale, and when ready to serve, pour over the dressing. We rarely have any leftovers, but the salad is still good after 1-2 days in the fridge.

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