Summer Kale and Bean Salad
Ingredients
- 100g fresh curly kale
- 1/2 can butter beans or white beans
- handful canned corn
- 40g sugar snaps, sliced
- 1/4 cup roasted cashews, chopped
- handful pomegranate seeds (optional)
Dressing
- juice of 1 lemon
- 1 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- generous pinch of salt
- pinch of sugar
Preparation
Remove all the hard stems from the kale to reduce bitterness and chewiness.
In a large bowl, wet your hands and massage the kale for 5-10 minutes to soften it and eliminate bitterness.
Add all the other ingredients.
Make the dressing by shaking all the ingredients well in a jar, then pour it over the salad and toss to combine. Top with extra pomegranate seeds and enjoy.
Tips
This salad combines different textures, sweet, sour, and salty elements, and is packed with color and nutrition. You can substitute cashews with other nuts or add any other vegetables you like.
