How long does this last in the fridge?

Stays good 4-5 days when stored in an airtight container in the fridge. The kale and cucumber do soften, but I ate this salad every day for a week!

What’s the difference between cannellini beans and white beans?

Cannellini beans are a type of white bean with a creamy texture and mild flavor. You can use Great Northern beans, navy beans, or even chickpeas if that’s what you have.

How can I make this vegan?

Omit the mozzarella pearls (or use a vegan cheese alternative) and use maple syrup in the dressing instead of honey.

How could I bulk up this salad further to make it more of a complete meal?

A couple thoughts! My favorite way: toss in 1-2 cups cooked quinoa, this adds even more fiber and protein. I also love this salad paired with a hunk of garlic bread or an animal-based protein like chicken , fish or steak .

Kale and Cannellini Bean Salad with Tangy Dill Dressing

Description

Fresh, hearty, and make-ahead friendly, this kale and cannellini bean salad is a lovely vegetarian dinner or meal prep lunch.

Ingredients

Units Scale

1 bunch Tuscan or curly kale, ribs removed and sliced into thin ribbons
3 Persian cucumbers, cubed
1 pint grape tomatoes, quartered
1 can cannellini beans, drained and rinsed
1 can white beans, drained and rinsed
1/2 cup kalamata olives, halved
1/2 cup pepperoncinis, thinly sliced
8oz mozzarella pearls
mustard dill dressing

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Instructions

Remove the ribs from the kale, slice the leaves into thin ribbons and place in a large bowl. Drizzle with a little olive oil and pinch of salt and use your hands to massage the kale for a few minutes until it is glossy and tender.
Add cucumbers, tomatoes, beans, olives, pepperoncinis and mozzarella pearls. Vigorously whisk or shake together the mustard dill dressing. Pour dressing all over the salad and toss well to combine.
I love this as meal prep lunches. Sometimes I’ll add a cup of cooked quinoa for more protein, fiber and bulk or some animal protein like shredded chicken. Enjoy!

Notes

Leftovers keep great for up to 5 days in an airtight container in the fridge.

Refer to above blog post for step-by-step photos, answers to frequently asked questions and ingredient information.

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Nutrition

Serving Size: 1/4 recipe - about 2 cups salad
Calories: 477
Sugar: 5.5 g
Sodium: 917.6 mg
Fat: 21.8 g
Carbohydrates: 43.4 g
Fiber: 12 g
Protein: 31.3 g
Cholesterol: 10.2 mg