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3-Bean Kale Salad

cook:

15 min

0.0

(1)

Sometimes the best way to beat the veggie winter blues is simply by having something ready to eat on hand at all times. This 3-Bean Kale Salad is the perfect side dish for a quick pan seared chicken breast or filet of salmon! Its fun, zesty, and totally satisfying!

5 Servings

US

original

metric

Picture for 3-Bean Kale Salad

5 Servings

US

original

metric

Ingredients

dino kale, thinnly cut

1 bunch dino kale, thinnly cut

cannelini beans, washed

1 can cannelini beans, washed

garbanzo beans, washed

1 can garbanzo beans, washed

navy beans, washed

1 can navy beans, washed

dill, chopped fine

¼ bunch dill, chopped fine

garlic, grated (optional)

1 clove garlic, grated (optional)

small jar capers, chopped

½ small jar capers, chopped

Juice of  lemon

1 Juice of lemon

extra virign olive oil

3 tablespoons extra virign olive oil

gray salt

1 teaspoon gray salt

Directions

Step 1

In a bowl add your shredded dino kale, lemon juice, olive oil, and salt. Massage the kale.

Step 2

Add cannelini, garbanzo, and navy beans to the kale mixture. Add dill, garlic, and chopped capers to the mixuture. Mix.

Step 3

Taste and adjust salinity!

Step 4

*You can omit the garlic if you plan to make this salad for meal prep as garlic doesn't age well in a salad. If you plan to serve immediately, garlic is a great addition!

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