Cannellini Bean and Kale Salad with Lemon and Herb Dressing


  • 3 Tbsp. Olive Oil, divided
  • 2 Garlic Cloves, minced
  • 4 C. Kale, chopped
  • 1 (15 oz.) Can Cannellini Beans, rinsed and drained
  • 2 Tbsp. Fresh Parsley, chopped
  • 1 Tbsp. Fresh Lemon Juice
  • 2 tsp. Lemon zest
  • 2 tsp. Fresh Sage, chopped
  • ½ tsp. Sea Salt
  • Black Pepper, to taste
  • Red Pepper Flakes, to garnish




  1. Heat 1 Tbsp. of olive oil in a large skillet. Quickly sauté the garlic until fragrant.
  2. Add the chopped kale and toss to coat. Cook until the kale is vibrant and just wilted, about 2-3 minutes.
  3. Add the beans to the skillet. Incorporate and heat through.
  4. In a jar, combine the remaining olive oil, parsley, lemon juice, zest, herbs and seasonings. Shake to emulsify.
  5. Divide the bean and kale salad into four shallow bowls. Drizzle with dressing and garnish with red pepper flakes.
  6. Serve with a warm bowl of Boulder Organic Potato Leek Soup.
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