Lemony Lentil, Tuscan Kale and White Bean Salad

By Leslie Blythe  , ,   ,

February 12, 2016

Lemony Lentil, Tuscan Kale and White Bean Salad is a great make-ahead weekday lunch. The kale benefits from marinating in the lemony vinaigrette.

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 4 Servings

Ingredients

1 cup French green lentils

2 cups Tuscan kale, thinly sliced

15 ounce can cannellini beans, drained and rinsed

⅓ cup green onion, thinly sliced

⅓ cup honey roasted pecans, chopped

⅓ cup parsley, chopped

3 Tablespoons extra-virgin olive oil

1 Tablespoon lemon zest

juice from half a lemon

salt and pepper

Directions

1Cook the lentils in boiling water until al dente, about 25 minutes. Drain excess water.

2In a large salad bowl, whisk together the oil, lemon juice, pinch of salt and pepper. Add the lentils, kale, beans, red onion, pecans, lemon zest and parsley. Toss to combine. Taste and add a little more salt and lemon if needed.

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1 Review

Eric

February 12, 2016

Don’t be afraid (well, too afraid) of kale–this salad is great!

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