Kale White Bean Salad
This kale white bean salad is proof that healthy doesn’t have to be boring. It’s vibrant, hearty enough to be a meal on its own, and ready in less than half an hour.
Summer is the perfect time to add new salad recipes to your repertoir. With pearl couscous, creamy white beans, tangy lemon dressing, and loads of fresh herbs,this kale white bean salad really hits the spot.
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Why You’ll Love This Recipe
- No boring salads here – this kale white bean salad is full of flavor, especially thanks to the zingy Chosen Foods Lemon Garlic Dressing.
- Talk about versatile texture! Creamy beans, chewy couscous, fresh radish, crunchy pistachios… Every bite is a vibe.
- Great for meal prep! Kale and couscous holds up beautifully in the fridge for up to four days, making it ideal for lunches or quick dinners.
- Thanks to the combo of beans, couscous, and kale, this salad is high in fiber and plant-based protein.
- This is a filling salad that doesn’t feel like a side dish.
Key Ingredients
- Pearl couscous (or quinoa) is a hearty, chewy base that works with almost any flavor. Quinoa is a great gluten-free alternative with an extra boost of plant protein.
- White beans are the main source of protein. They are creamy and mild in flavor, perfect with the zesty dressing.
- Lacinato kale is the perfect meal prep green: lightly sweet and sturdy, especially when massaged to soften.
- Fresh herbs brighten up the dish and make the salad taste fresh, not flat.
- Chosen Foods Lemon Garlic Dressing brings everything together with the perfect balance of zing and vinaigrette texture.
Hack It!
- I’ve included the quinoa swap as the gluten-free option. You can also try farro, bulgur, or orzo for different textures.
- Spinach or arugula will work too, though they’re more delicate and best added just before serving.
- Use roasted sunflower seeds or pumpkin seeds instead of pistachios if you have a nut allergy.
- Instead of white beans, you can use chickpeas, edamame, or even tofu cubes.
- If your local stores do not carry any vegan feta, you can choose a different topping or skip this ingredient.
How to Make Kale White Bean Salad
Step 1: Cook the couscous or quinoa according to package directions.
Step 2: In the meantime, prepare the vegetables. Drain and rinse the can of white beans.
Step 3: If making the dressing from scratch, whisk together avocado oil, lemon juice, lemon zest, garlic, mustard, maple syrup, salt and pepper.
Step 4: Assemble by splitting the ingredients evenly between 4 mason jars. Alternatively, assemble in a bowl.
Step 5: Add the dressing and toss everything together.
Step 6: Enjoy immediately with extra toppings as desired. Store in the fridge for up to 4 days.
Frequently Asked Questions
Store in an airtight container in the fridge for up to 4 days. It actually tastes better the next day as the flavors meld!
This takes some planning ahead, but you can definitely rehydrate and cook the beans instead of using canned.
Crumbled tofu marinated in lemon and salt works, or skip it and add a spoonful of hummus for creaminess.
More Plant-Based Salads
- Thai Noodle Salad
- Avocado Corn Salad
- Couscous Salad with Feta and Mint
- Vegan Creamy Cucumber Salad
- Winter Kale Salad
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The Recipe: Kale White Bean Salad
Ingredients
- 1½ cups pearl couscous, or quinoa, dry
- 15 oz white beans, canned, drained and rinsed
- 6 radishes, thinly sliced
- 1 red onion, diced
- 1 bunch green onions, diced
- 2 cups lacinato kale, finely chopped and massaged
- 1 cup parsley, finely chopped
- 1 cup fresh mint, finely chopped
- 3 tbsp pistachios
- 3 tbsp vegan feta
- ¼ cup Chosen Foods Lemon Garlic Dressing
Homemade Dressing (alternative)
- 3 tbsp avocado oil
- 1 lemon, juiced
- 1 tsp lemon zest
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- ½ tsp salt
- black pepper, to taste
Equipment
- Pot or saucepan
- Large mixing bowl
Instructions
- Cook the couscous or quinoa according to package directions.
- In the meantime, prepare the vegetables and drain and rinse the can of white beans.
- In a jar or bowl, combine all dressing ingredients until smooth. Now assemble. This works great to make salad jars by dispersing the ingredients evenly between 4 mason jars.
- Alternatively, assemble in a bowl, by adding the couscous, vegetables, white beans, vegan feta, pistachios and dressing. Toss and store in the fridge for up to four days.
Notes
- I’ve included the quinoa swap as the gluten-free option. You can also try farro, bulgur, or orzo for different textures.
- Spinach or arugula will work too, though they’re more delicate and best added just before serving.
- Use roasted sunflower seeds or pumpkin seeds instead of pistachios if you have a nut allergy.
- Instead of white beans, you can use chickpeas, edamame, or even tofu cubes.
- If your local stores do not carry any vegan feta, you can choose a different topping or skip this ingredient.