Kale, White Bean, and Tomato Salad
This salad is super simple, and yet super versatile. With just a few ingredients (and a little bit of time) this salad not only serve up the day you plate it, but kale holds up well after being dressed.
Ingredients:
1 pint tomatoes, halved
1 can cannelloni beans, rinsed
4 tablespoons olive oil
2 tablespoons red wine vinegar
1 bunch kale, rinsed and chopped (I kept my stems on, but if they are too thick, remove them.)
(Optional suggestions from my mother: Feta and chopped red onion)
(Optional suggestions from my mother: Feta and chopped red onion)
Directions – Mix all ingredients except for kale. Allow to sit in refrigerator from 30 minutes up through overnight.
Add kale and toss before serving.
Serve this salad alongside grilled chicken breast, blackened white fish, or a steak.
(tip: You can eat off this recipe all week, so make extras and add other ingredients!)
Roast 'n Relish 