Kale and Fennel Dense Bean Salad | Recipe Cart | Recipe Cart

Name: Kale and Fennel Dense Bean Salad | Recipe Cart | Recipe Cart
Total time: 30 min
Ingredients: 1/2 cup red wine vinegar; 1 tablespoon Dijon mustard; 1/3 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; One 14.5-ounce can cannellini beans, rinsed and drained; One 14.5-ounce can kidney beans, rinsed and drained; One 14.5-ounce can chickpeas, rinsed and drained; One 3-ounce can wild-caught tuna in oil, drained and flaked; 1 fennel bulb, thinly sliced, fronds reserved and roughly chopped (about 1 tablespoon); 2 celery stalks, thinly sliced; 1 small carrot, thinly sliced into rounds; 4 ounces Tuscan kale, tough stems removed, leaves thinly sliced (about 2 cups); 1/4 cup fresh parsley, finely chopped; 2 tablespoons fresh mint, finely chopped

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Kale and fennel mix with cannellini, kidney, and chickpeas in a flavorful olive oil dressing. Perfectly portioned for 6 servings, this make-ahead salad is both healthy and delicious.

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Ingredients

1/2 cup red wine vinegar
1 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 14.5-ounce can cannellini beans, rinsed and drained
One 14.5-ounce can kidney beans, rinsed and drained
One 14.5-ounce can chickpeas, rinsed and drained
One 3-ounce can wild-caught tuna in oil, drained and flaked
1 fennel bulb, thinly sliced, fronds reserved and roughly chopped (about 1 tablespoon)
2 celery stalks, thinly sliced
1 small carrot, thinly sliced into rounds
4 ounces Tuscan kale, tough stems removed, leaves thinly sliced (about 2 cups)
1/4 cup fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped