Kale and White Bean Salad

This hearty Kale and White Bean Salad combines massaged kale, creamy navy beans, crunchy cucumbers, tangy red onion, salty pistachios, and shaved parmesan with a bright lemon vinaigrette. It’s perfect for a refreshing and satisfying make-ahead lunch.

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Prep Time 20

Total Time 20

Servings 4 servings

Calories 374 kcal

Ingredients

Salad Ingredients

10 oz kale chopped
15 oz navy beans canned, drained and rinsed
0.25 cup shaved parmesan
0.25 cup roasted salted pistachios chopped
1 cup mini cucumbers sliced (about 3)
0.5 small red onion thinly sliced
2 tablespoons fresh lemon juice
0.25 cup extra virgin olive oil
1 teaspoon Dijon mustard
0.5 teaspoon kosher salt
0.5 teaspoon black pepper

Instructions

Whisk together fresh lemon juice, olive oil, Dijon mustard, and kosher salt in a large bowl to make the dressing.
Add chopped kale to the bowl and massage it with your hands for 1–2 minutes to soften.
Add rinsed navy beans, sliced mini cucumbers, and thin sliced red onion; toss to combine.
Sprinkle shaved parmesan over the salad and gently toss.
Add chopped roasted pistachios on top; toss to distribute evenly. Serve immediately or chill and serve later.

Notes

This salad can be made ahead. Store in fridge up to 3 days, and re-toss gently before serving. Keep dressing separate for better freshness.