Kale and White Bean Salad with Pesto Dressing

If you're looking for a satisfying, nutrient-packed dish, this kale and white bean salad is about to become your new favorite. It's loaded with healthy fats, plant-based protein, and a delightful mix of textures. With creamy white beans, tangy pesto vinaigrette, and crunchy seeds like sunflower or pumpkin seeds, this salad will leave you feeling full and energized. Plus, it's simple to whip up using mostly pantry staples like cannellini beans or great northern beans, and it's perfect as a side or main dish. Let's dive in!

Author: Balancing Bowls

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 4 Servings

Calories: 266 kcal per serving

Ingredients

1 bunch - kale
1 can - white beans (such as cannellini beans or great northern beans)
1 pt - cherry tomatoes
¼ cup - red onion
1 tsp - salt
2 tablespoons - lemon juice
½ cup - pesto
¼ cup - extra-virgin olive oil
¼ cup - rice wine vinegar

Instructions

Remove the ribs from the kale leaves using a sharp knife and rinse the leaves under cool water. Dry the leaves and chop them into small pieces.
Place the chopped kale in a large salad bowl, sprinkle with a pinch of sea salt and a splash of fresh lemon juice, and massage the leaves until they soften and turn a deeper green.
Add the red onion and cherry tomatoes to the bowl. Then, add the drained and rinsed white beans.
Drizzle the pesto vinaigrette over the top and toss the salad until everything is evenly coated.
In a small bowl or mason jar, combine ½ cup of pesto, ¼ cup of extra virgin olive oil, and ¼ cup of rice wine vinegar.
Shake or stir until smooth. Store in the fridge for up to 5-6 days in an airtight container.

Nutrition