Description
Do you love the combo of beans and greens together? If so, you’re going to love this quick and easy Beans and Greens Salad! Each serving is packed with about 14 grams of plant based protein and it’s great for a side dish or a flavorful vegan lunch. Pair with rice or quinoa to make it feel more like a full meal. This salad is great for meal prep and just tastes better as it sits!
Ingredients
Scale
- 1 large bunch kale, I like to use lacinato kale for this recipe but curly is good too
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can white beans, drained and rinsed
- 1/2 cup thinly sliced red onion
- 1/2 cup thinly sliced radishes
- 1/3 cup dried cranberries
- 1/3 cup toasted sunflower seeds
- 1/3 cup chopped parsley, or other fresh herb of choice
- 1–3 cloves garlic, minced
- 1/3 cup extra virgin olive oil
- Juice of one large lemon, about 2 tablespoons
- 2 tablespoons red wine vinegar
- Salt and black pepper, to taste
Instructions
- Thoroughly wash and dry the kale leaves and then remove the stems. Chop the kale up into bite sized pieces and then add to a large bowl. Drizzle with about 1/2 teaspoon olive oil and a pinch of salt. Use your hands to massage the kale, until tender, about 30 seconds.
- Next, add in all of the beans, red onion, radish, sunflower seeds, fresh herbs and dried cranberries. Then, pour over the olive oil, lemon juice and red wine vinegar. Mix everything together until completely combined and season with salt and black pepper, to taste.
- Enjoy as a side dish or for meal prep lunches. Serve with quinoa, rice or pasta to make salad feel more like a full meal.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No cook
- Cuisine: American
