Tuscan White Bean & Kale Salad
15min
15min
2
556
Chef's Note
For the best flavor, massage the kale thoroughly to break down its fibrous texture. This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep. The nutritional yeast adds a cheesy flavor while keeping the dish vegan-friendly and protein-rich.
Tags
Ingredients
2 cans (15 oz each), drained and rinsed cannellini beans
1 bunch, stems removed and chopped lacinato kale
1 cup, halved cherry tomatoes
1/2 medium, thinly sliced red onion
1/2 cup, sliced roasted red peppers
1 cup, quartered (marinated, drained) artichoke hearts
1/4 cup, pitted and halved kalamata olives
1/4 cup, chopped fresh basil
3 tablespoons nutritional yeast
1/4 cup, toasted pine nuts
3 tablespoons extra virgin olive oil
2 tablespoons, fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 cloves, minced garlic
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon, freshly ground black pepper
1 cup, uncooked quinoa
Instructions
- 1
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is tender. Remove from heat and let stand for 5 minutes, then fluff with a fork.
- 2
While the quinoa cooks, prepare the kale by massaging it with 1 tablespoon of olive oil and a pinch of salt for 2-3 minutes until it begins to soften.
- 3
Toast 1/4 cup of pine nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden brown. Remove from heat and set aside.
- 4
In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of balsamic vinegar, 1 teaspoon of Dijon mustard, 2 minced garlic cloves, 1 teaspoon of dried oregano, 1/4 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.
- 5
In a large bowl, combine the massaged kale, 2 cans of drained cannellini beans, 1 cup of halved cherry tomatoes, 1/2 sliced red onion, 1/2 cup of roasted red peppers, 1 cup of quartered artichoke hearts, and 1/4 cup of halved kalamata olives.
- 6
Add the cooked quinoa to the vegetable mixture and toss gently to combine.
- 7
Pour the dressing over the salad and toss well to coat all ingredients.
- 8
Sprinkle 3 tablespoons of nutritional yeast, 1/4 cup of toasted pine nuts, and 1/4 cup of chopped fresh basil over the top.
- 9
Let the salad sit for 10 minutes before serving to allow the flavors to meld.
Nutrition Information (per serving)
556
35g
63g
19g
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