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Feed South Africa & Three Bean Kale and Roasted Red Pepper Salad

Balanced, flavorful, and enjoyable—this recipe has it all.

Course: Others

Ingredients

  • 1 bunch Tuscan kale, ribs and large stems removed
  • 1/4 cup + 2 tablespoons olive oil; divided
  • (1) 15 ounce can kidney beans
  • (1) 15 ounce can white beans
  • (1) 15 ounce can garbanzo beans
  • 2 roasted red peppers, thinly sliced
  • 1/2 cup scallions, 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 and pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Pour dressing over beans, then add kale and stir everything together.
  5. Place bowl in the refrigerator for at least one hour and up to 24.