White Bean Kale Salad with Tahini Dressing

Works with arugula instead of kale just as nicely. I like eating food when it’s in season. With kale being a winter veggie, arugula does the trick in Summer.

This White Bean Kale Salad recipe requires very little equipment:

• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
• My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link) or

Depending on where you live, you might not find the following ingredients readily available at your local store. I recommend Amazon for the following ingredients:

• Tahini (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking

Print Recipe

White Bean Kale Salad with Tahini Dressing

Take it easy at lunch or dinner time with this fantastic hearty, flavorful, plant-based kale salad. Protein-loaded lemon-herb white beans fit wonderfully to the kale with kale being the perfect leafy green that can be used in make-ahead salads.

Prep Time10 mins

Course: Main Dish, Side Dish

Cuisine: American, Vegan

Keyword: kale and bean salad, kale salad, quick salad, simple, tahini dressing

Servings: 2

Ingredients

Salad

• 10/280 onces/gr kale chopped, large stems removed
• 1 lemon juiced
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1 pinch fine sea salt
• 1 pinch freshly grounded black pepper
• 1 garlic clove minced
• 2 cup store-bought croutons of your choice

Beans

• 15/400 onces/gr white or butter beans drained and rinsed
• 1/2 lemon juiced
• 1 tbsp olive oil
• ¼ tsp sea salt
• 2 tbsp fresh parsley chopped

Lemon Tahini Dressing

• ¼ cup tahini preferably toasted
• juice of ½ lemon
• 1 tbsp red wine vinegar
• 1 tsp soy sauce
• ½ garlic clove
• 1 pinch of pepper
• ¼ cup (or more) water

Instructions

• Add drained beans to a small mixing bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside.
• Add kale to a large mixing bowl with lemon juice, olive oil, maple syrup, salt, pepper and minced garlic. Use your hands to massage the kale and break down its texture a bit, and to season the salad.
• To prepare dressing, whisk together all the ingredients (minus water). Stirin water, starting with 1/4 cup and adding more as needed.
• Lastly, add beans, croutons, and 3/4 of the dressing to the kale and toss to combine.