Lemony Lentil, Tuscan Kale and White Bean Salad

Name: Lemony Lentil, Tuscan Kale and White Bean Salad
Prep time: 10 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 1 cup French green lentils; 2 cups Tuscan kale, thinly sliced; 15 ounce can cannellini beans, drained and rinsed; u2153 cup green onion, thinly sliced; u2153 cup honey roasted pecans, chopped; u2153 cup parsley, chopped; 3 Tablespoons extra-virgin olive oil; 1 Tablespoon lemon zest; juice from half a lemon; salt and pepper

By Leslie Blythe Beans, Salad, Vegetarian Boiling, Simmering

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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