Kale and Fennel Dense Bean Salad | Recipe Cart
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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Cooking tools:
- Mixing bowl
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
- Pepper mill
- Airtight container
- Refrigerator
- Serving bowl
Ingredients
- 1/2 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- Kosher salt
- 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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