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White Bean and Kale Salad Recipe

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This recipe for White Bean and Kale Salad is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup great northern beans, soaked overnight in 1 quart water
1/2 medium sweet onion, cut into thin half-moon slices
1/4 cup pure olive oil
2 tbsp balsamic vinegar
6 cups coarsely chopped kale
2 tbsp currants
2 tsp freshly squeezed lemon juice
1/4 tsp salt
1/4 tsp crushed red chili pepper
ground black pepper to taste
Directions:
Directions:
Drain beans. Add 6 cups of water and cook over medium heat until tender, approximately 40-45 minutes. Saute onion in large pan in 1 tbsp olive oil until soft, approximately 5-7 minutes. Add 1 tbsp balsamic vinegar and cook for an additional minute, stirring constantly to prevent scorching.

Saute kale in large pan over medium-high heat with 1 tbsp olive oil until tender, about 3-4 minutes. Stir while cooking to avoid sticking.

Just before removing kale from pan, add the remaining 1 tbsp balsamic vinegar. Set aside in a medium-sized bowl.

When beans are tender, remove from heat, drain, and place in refrigerator to cool.

Once beans have cooled for 10 minutes, toss them with kale, currants, lemon juice, salt, chili pepper, and sauteed onion. Add black pepper and additional salt to taste.

 

 

 

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