Three Bean Kale Salad

Sep 10, 2013


three bean kale salad 

I've always been a fan of three bean salad but wanted to make it more of a... salad.  Unlike traditional salad greens, kale holds up very well to the moisture of dressing.  In fact, raw kale is tastier once it's been marinated in dressing and softens up a bit.  I had this in my fridge for three days and there was no slime factor going on.   This makes it a prime pick for travel.  Just toss together and transport it in a mason jar.

I've used baby kale for this recipe.  I suspect that regular dinosaur kale (aka Lainato or Tuscan) would work well also but I recommend destemming slicing it in thin ribbons first.


three bean kale salad 

Three Bean Kale Salad

Ingredients

1 can kidney beans
1 can white beans
1-2 cups green beans steamed tender crisp and cut in bite size pieces*
2.5 oz torn baby kale greens**
3 TB Dijon mustard
3 TB red wine vinegar
3 TB extra virgin olive oil
salt and pepper to taste

* I used frozen green beans from Trader Joes and steamed just enough to thaw but not make soggy. 
** 2.5 ounces doesn't sound like much but it was half of the pictured kale package.  I'd say about 3 large handfuls.

Directions

Whisk the vinegar, mustard, and olive oil in a bowl.  Drain and rinse the canned beans then add all the remaining ingredients.  Toss together and refrigerate giving the flavors time to mingle.
 
Air travel, car travel, down the street to the park travel. Healthy food to pack no matter how you picnic.

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