Serves 4
10 min
Three Bean Greek Kale Salad
Recipe GLPRb2e980600f1a2e
A vibrant Mediterranean-inspired salad featuring tender lacinato kale massaged with a flavorful herb dressing, combined with three varieties of beans, tangy feta cheese, and kalamata olives. This hearty salad celebrates Greek flavors and makes for a satisfying, protein-rich meal or side dish.
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Ingredients
¼ teaspoon black pepper
1½ cups cannellini beans, drained and rinsed
1½ cups chickpeas, drained and rinsed
1½ cups red kidney beans, drained and rinsed
1 teaspoon dried basil
4 ounces crumbled feta cheese
2 cloves garlic, minced
½ cup kalamata olives, halved
1 bunch lacinato kale, center stems removed, chopped into 1-inch pieces
½ teaspoon kosher salt
½ teaspoon onion powder
1 teaspoon dried oregano
½ red onion, thinly sliced
Directions
In a blender, combine the minced garlic, dried basil, dried oregano, onion powder, kosher salt, and black pepper. Blend until the mixture is well combined and the dressing thickens slightly. Alternatively, you can whisk these ingredients together in a bowl, though blending helps create a more cohesive dressing.
Place the chopped kale in a large bowl. Pour the herb dressing over the kale and massage it thoroughly with your hands for 1-2 minutes. This massage helps soften the kale, reduces bitterness, and allows the leaves to absorb the flavors of the dressing.
Add the drained cannellini beans, chickpeas, red kidney beans, sliced red onion, halved kalamata olives, and crumbled feta cheese to the bowl with the massaged kale.
Toss all ingredients together until they are evenly combined and the dressing is distributed throughout the salad.
Serve immediately or refrigerate until ready to serve. This salad pairs well with toasted pita bread or pita chips on the side.
