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Transform beans into something truly delicious with this salad! Marinate the beans overnight with lemon zest, olive oil, sun-dried tomatoes and all of your favorite herbs. It's a flavor-packed protein topper for a lunch salad, and the best part? It can all be made ahead of time.
Use your favorite pantry staples, switch up the greens if you like, and use whatever cheese you have on hand. This is a great pantry salad where you can utilize what you already have in your kitchen!
Ingredients
1 15-ounce can cannellini beans
- 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
- 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:
For The Salad:
Instructions
- 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.
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1 comment
The Herby Cannellini Bean salad looks great! The recipe is for 2 but the nutritional info ( which I really appreciate!) indicates 6 portions. I am confused. What is accurate for the recipe for 2 servings?