As requested, here is the salad recipe I threw together and absolutely LOVE! I’ve had this kale and bean salad for lunch 3 days in a row now and I’m happy to say it’ll be one of my go-to lunches from now on. It’s tangy, delicious, addictive, and very healthy considering it has an assortment of veggies. I don’t have exact measurements for all the salad ingredients because I eyeballed everything. Personally, I love peppercinis (also known as banana peppers) so I added a pretty good amount (about 2 forkfuls). You easily can customize this salad to your liking!
I hope you all enjoy this salad as much as I do!
**Note: This recipe can also be made a day in advance. Kale (if you’ve never eaten it before) has a bit of a “tough” texture, so the longer it sits and ‘marinates’ in the vinaigrette dressing, the better it will be.
Ingredients
For the salad:
2 large handfuls of kale, ribs removed (I used curly kale)
1 large handful of baby spinach
Garbanzo beans, drained & rinsed well
Kidney beans, drained & rinsed well
Red bell pepper, cut into rings or strips (I used 2 red baby bell peppers)
Red onion, thinly sliced
Carrots, shredded
Vinaigrette dressing: (This serves 1 person, so if you prefer more dressing, double or even triple the recipe)
1 Tbs EVOO (extra virgin olive oil)
2-3 Tbs apple cider vinegar (can substitute red wine vinegar or lemon juice)
1/4 tsp garlic powder
salt & pepper to taste
Directions
In small bowl, combine vinaigrette ingredients and whisk together until everything is combined. Adjust seasonings if needed and set aside.
In a large bowl, combine salad ingredients. Add dressing and toss together. Place in refrigerator for 15 minutes so that flavors can “marinate.” Serve and enjoy!
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