Italian Kale and Cannellini Bean Salad
This Kale and Cannellini Bean Salad is fresh, hearty, and full of simple Italian-inspired flavor. Tender massaged kale is tossed with creamy cannellini beans, pine nuts, pistachios, red onion, fresh basil, and a bright lemon Dijon vinaigrette. It’s simple enough for meal prep, but elevated enough to serve with pasta, chicken, seafood, or a cozy weeknight dinner.
Ingredients
For the Salad
- 6 cups shaved or shredded kale
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- 1 15 ounce can cannellini beans drained and rinsed
- ¼ cup pine nuts
- ¼ cup pistachios roughly chopped
- ¼ red onion thinly sliced
- 5 large basil leaves sliced or torn
For the Lemon Dijon Dressing
- ¼ cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Massage the kale. Add 6 cups shaved or shredded kale to a large mixing bowl. Drizzle with 1 tablespoon extra virgin olive oil and sprinkle with ¼ teaspoon salt. Use your hands to gently massage the kale for 1-2 minutes, until it softens slightly and turns a deeper green.
- Make the dressing. In a small bowl or jar, whisk together ¼ cup extra virgin olive oil, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon honey, ¼ teaspoon salt, and ¼ teaspoon black pepper until smooth and combined.
- Assemble the salad. Add 1 drained and rinsed 15 ounce can of cannellini beans, ¼ cup pine nuts, ¼ cup roughly chopped pistachios, ¼ thinly sliced red onion, and 5 large sliced or torn basil leaves to the bowl with the kale.
- Dress the salad. Pour about half of the lemon Dijon dressing over the salad and toss gently to combine. Add more dressing as needed until the salad is lightly coated.
- Serve. Let the salad sit for 5-10 minutes before serving so the kale can soften a little more and the flavors can come together. Taste and adjust with more salt, black pepper, or lemon juice if needed.
Notes
- Massage the kale before assembling the salad. This helps soften the leaves and makes the salad much better to eat.
- Add the dressing gradually. You may not need all of it, depending on how much kale you use and how dressed you like your salads.
- For the best texture, add the pine nuts and pistachios right before serving.
- To make this salad vegan, swap the honey for maple syrup.
- For a heartier meal, add grilled chicken, salmon, shrimp, or shaved parmesan.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Did You Make This Recipe?
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