Skill Level
Bean & Kale Salad
Ingredients
Dried Beans | 1 Pound | |
White/Yellow Onion | 1 | |
Carrot | 1 | |
Red Onion | 1 | |
Apple Cider Vinegar | 1 cup | |
Radishes | 3-4 | |
Green Onions | 4 | |
Radicchio | 1/2 | |
Fresh Parsley | 1/2 Cup | |
Smoked Almonds | 1/2 Cup | |
Kale | 1 1/2 Cups |
Dressing
Shallot minced | 1 | |
Garlic | 1 clove minced | |
Dijon | 2 tsp | |
White Wine Vinegar | 3 Tbls | |
Water | 1 Tbls | |
Olive Oil | 3/4 Cup | |
Salt & Pepper | 1/4 tsp each |
This is a hearty salad with a lot of texture and flavor. Leave out any ingredient you don’t want or can’t source.
I used a bag of Anasazi Beans I found at WalMart, very inexpensive, But any type will do. You can even use canned beans if you don’t want to cook anything, . I covered the dried beans with cold water & soaked them overnight that way they only need to cook for a short time I drained them covered them in cold water in a pot with the peeled quartered onion and carrot then simmer for about 30-45 minutes or more until just tender yet still firm so they don’t fall apart when mixed together.
- Make Dressing set aside
- Dice Red Onions and cover with Apple Cider Vinegar and set aside
- Finely dice Radishes
- Crush Almonds in a Ziploc bag
- Finely chop Parsley
- Quarter and core Radicchio & roughly chop
- Slice Green Onions
- Roughly chop stemmed Kale
- Mix all ingredients together with dressing
- Add Kosher Salt & Fresh Ground Pepper to taste
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