Feed South Africa & Three Bean Kale and Roasted Red Pepper Salad
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Feed South Africa & Three Bean Kale and Roasted Red Pepper Salad
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 Tuscan kale bunch, ribs and large stems removed
- 1/4 cup olive oil 2 tablespoons, divided
- Kidney Beans 1) 15 ounce can
- White beans 1) 15 ounce can
- garbanzo beans 1) 15 ounce can
- 2 roasted red peppers thinly sliced
- 1/2 cup scallion thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 teaspoon honey
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt to taste
- black pepper to taste
Instructions
- Wash and dry kale well. Remove ribs and large stems. Cut kale leaves into bite sized pieces and place leaves into a large bowl. Pour 2 tablespoons of olive oil over kale, and massage it - using your hands - into the leaves. Set aside.
- Drain and wash all three cans of beans, then place them in a very large mixing bowl. Add peppers and scallions, and stir well to combine.
- In a small bowl whisk together vinegar, honey, cayenne, garlic powder, and onion powder. Stirring continuously add remaining olive oil and whisk until dressing has emulsified.
- Pour dressing over beans, then add kale and stir everything together.
- Place bowl in the refrigerator for at least one hour and up to 24.
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