Kidney Bean & Kale Salad

Beans, also known as legumes, are humble yet mighty, and are truly some of the most nutritious foods one can eat. Low in sugar but high in protein, fiber, magnesium, and potassium these little guys pack a punch. This hearty bean and kale salad is super versatile with so many veggie and bean options, the possibilities are endless, and the results are always delicious and healthy!

Ingredients:

1 398ml tin red kidney beans, drained & rinsed
1 398ml tin white canelini beans, drained & rinsed
1 cup chopped dinosaur kale leaves
2 Lebanese cucumbers, chopped
1 red pepper, chopped
2 large carrots, chopped
1 cup grape tomatoes halved

Dressing:
1/4 c Extra virgin olive oil
1/4 c Balsamic vinegar
1 Tbsp Maple Syrup
Herbamare Herb Salt Blend (to taste)

Steps:

1. In a large bowl, combine all ingredients
2. In a small bowl, emulsify all dressing ingredients using a whisk
3. Toss the beans and veggies with the salad

This colourful salad can be enjoyed right away, or kept in the fridge to marinate for a hour or more before serving.

Enjoy!