Herby Cannellini Bean Salad
Herby Cannellini Bean Salad
Servings
1 Serving
Prep Time
10 minutes
Calories
1033
Author:
Giadzy
Ingredients
-
1 ½ cups cooked cannellini beans*, or 1 (15.5ounce) can
- 1/4 cup roughly chopped basil
- 1/4 cup roughly chopped Italian parsley
- 1 tablespoon fresh thyme leaves
-
3 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
-
1/4 teaspoon red pepper flakes
- 1 teaspoon lemon zest
-
1/3 cup sundried tomatoes in oil, drained and chopped
For The Salad:
- 1 bunch Tuscan kale, finely sliced
- 1/2 teaspoon kosher salt
- 2 teaspoons freshly squeezed lemon juice
-
2 tablespoons extra virgin olive oil
-
1/2 cup quartered and marinated artichoke hearts, about 8 quarters
- 1/2 cup crumbled feta cheese
For The Beans:
Instructions
*Refer to this recipe for instructions to cook the beans.
- In a medium bowl combine the cannellini beans, basil, parsley, thyme, olive oil, salt, pepper flakes, lemon zest and sundried tomatoes. Toss well to evenly combine. Cover and refrigerate at least 4 hours or overnight.
- Let the beans come to room temperature before serving. Place the kale in a large bowl and season with the salt. Massage the salt into the kale until the kale is tender and deep green in color, about 1 minute. Add the lemon juice and olive oil and toss to coat. Divide the kale into 2 bowls or containers. Freshly toss the bean salad and top each bowl with 1/2 of the beans, a few artichoke hearts and the feta cheese.
Nutrition
Nutrition
- Nutrition Serving Size
- 1 Serving
- per serving
- Calories
- 1033
Amount/Serving
% Daily Value
- Fat
- 50.8 grams
- Trans Fat
- 0.8 grams
- Cholesterol
- 33.4 milligrams
- Sodium
- 912.5 milligrams
- Carbs
- 109.7 grams
- Fiber
- 29.4 grams
- Sugar
- 11.1 grams
- Protein
- 47 grams
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