Kale and Bean Salad with Tahini Dressing

Name: Kale and Bean Salad with Tahini Dressing
Prep time: 20 min
Total time: 20 min
Ingredients: 1 bunch kale, about 7 cups leaves; 3 ounces walnut halves, about; 3/4 cup, lightly toasted; 2 (15-ounce) cans beans such as chickpeas or cannellini beans, about 3 cups; 1/4 cup chopped fresh parsley leaves and tender stems; 1/2 cup dreamy tahini sauce, see the recipe for our tahini sauce; Juice of half a lemon; Fine sea salt and fresh ground black pepper; Lemon slices, optional

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Prep Time: 20 minutes

Total: 20 minutes

Servings: 4

Cost: $3.64 /serving

Author : Adam and Joanne Gallagher

kale salad tahini dressing

Kale and Bean Salad with Tahini Dressing

Ingredients

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1 bunch kale, about 7 cups leaves3 ounces walnut halves, about3/4 cup, lightly toasted2 (15-ounce) cans beans such as chickpeas or cannellini beans, about 3 cups1/4 cup chopped fresh parsley leaves and tender stems1/2 cup dreamy tahini sauce, see the recipe for our tahini sauceJuice of half a lemonFine sea salt and fresh ground black pepperLemon slices, optional

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Instructions

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Step 1

Strip the leaves from hearty kale stems and chop or tear apart (save the stems for another recipe). Rinse the leaves under cool water then pat or spin dry.

Step 2

Add the kale to a large bowl then use your fingers to massage the leaves with 1/4 teaspoon of salt and the juice from half a lemon. After about a minute, the kale will be a deeper green and feel more tender in your fingers.

Step 3

If using canned beans, drain and rinse them. Add the beans, parsley and most of the tahini sauce to the kale. Toss well then adjust with more sauce if the salad seems dry — we like to be generous with the dressing. Toss in the walnuts, some freshly ground black pepper and serve with a few lemon slices as a garnish.