I always struggle to get enough greens and protein in my diet, but I’ve recently started making different variations of this salad and it has really been hitting the spot. The ingredients are simple and the prep is minimal. I have definitely been in a bit of a kale craze lately, and this is a great way to take advantage of the bitter kale mixed with the acidic dressing and the protein-rich beans.
Ingredients:
2-3 cups of shredded kale (or more to your liking)
1 can chick peas
1 can kidney beans
1 can cannelini beans
1/2 red bell pepper, chopped
1/2 cucumber, chopped
1 tbsp. olive oil
1/2 tbsp. white wine vinaigrette
Salt & pepper to taste
Optional: dried oregano to taste
First, rinse and shred the kale. It is much more palatable in small bites. I usually use kitchen scissors to do so.
Next, drain the beans and mix in all remaining ingredients. A lot of bean salads like this use red onion, which I find to be a little to strong for me most days. Instead, I’ve used red pepper to brighten it up and add a little extra crunch. The mildness of this salad makes it perfect for packing for lunch!
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