Marinated Kale, White Bean, and Tomato Salad

Marinated Kale, White Bean, and Tomato Salad could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe makes 6 servings with 331 calories, 19g of protein, and 8g of fat each. For 73 cents per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in approximately 25 minutes. This recipe from Budget Bytes requires garlic, water, olive oil, and mat beans. 738 people have tried and liked this recipe. Overall, this recipe earns an outstanding spoonacular score of 100%. If you like this recipe, you might also like recipes such as White Bean, Kale, and Tomato Stew, White Bean, Kale & Tomato Quesadillas, and Tomato, White Bean and Kale Soup.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat 2 Tbsp of olive oil in a large pot over medium heat. Add the washed and chopped kale, along with cup of water to help it steam. Cook and stir the kale for 3-5 minutes, or just until it has wilted and is soft, but still vibrant green in color. Use tongs to transfer the kale to a bowl (leaving any remaining water behind). Let the kale cool in the refrigerator as you prepare the rest of the salad.Empty the can of beans into a colander and rinse well under cool running water. Allow the excess water to drain from the beans. Dice the tomatoes.To make the dressing, combine the remaining 1 Tbsp of olive oil, lemon juice, minced garlic, oregano, salt, and a healthy dose of freshly cracked pepper. Set the dressing aside.Once the kale has cooled slightly, add the rinsed and drained beans, diced tomatoes, and dressing. Toss the ingredients together until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat. Give the salad a good stir to redistribute the dressing before serving.

 

Step by step:

1. Heat 2 Tbsp of olive oil in a large pot over medium heat.

2. Add the washed and chopped kale, along with cup of water to help it steam. Cook and stir the kale for 3-5 minutes, or just until it has wilted and is soft, but still vibrant green in color. Use tongs to transfer the kale to a bowl (leaving any remaining water behind).

3. Let the kale cool in the refrigerator as you prepare the rest of the salad.Empty the can of beans into a colander and rinse well under cool running water. Allow the excess water to drain from the beans. Dice the tomatoes.To make the dressing, combine the remaining 1 Tbsp of olive oil, lemon juice, minced garlic, oregano, salt, and a healthy dose of freshly cracked pepper. Set the dressing aside.Once the kale has cooled slightly, add the rinsed and drained beans, diced tomatoes, and dressing. Toss the ingredients together until everything is evenly combined and coated in dressing.

4. Serve immediately or refrigerate until ready to eat. Give the salad a good stir to redistribute the dressing before serving.

Nutrition Information:

covered percent of daily need