Ever had homemade pesto? If not, here’s your chance!
Ever had homemade pesto? If not, here’s your chance!
If you’ve been reading my blog from the very beginning, you’ll notice I already made some ube cupcakes—but it’s been more than 5 years. While the last batch was good, the recipe I’ll be sharing today is even better.
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.