Kale & Bean Salad With A Thai Twist
Ingredients
- 4 cups kale chopped and stems removed
- 1 can 15 oz beans (black beans, chickpeas, kidney beans, or your favorite variety) drained and rinsed
- 1/4 cup olive oil
- 2 tablespoons lemon juice or apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Thaimee Laab Chili Powder or to taste
- A pinch of salt
- Optional toppings: avocado slices nuts (almonds or walnuts), seeds (pumpkin or sunflower), or feta cheese
Instructions
- Wash and chop the kale, then massage it with your hands for 1–2 minutes to soften the leaves. This process breaks down the fibers, making the kale more tender and enjoyable to eat.
- In a large bowl, add the kale, beans, and any additional toppings such as avocado, nuts, or seeds. Set aside.
- In a mason jar, combine olive oil, lemon juice (or apple cider vinegar), Dijon mustard, Thaimee Laab Chili Powder, and salt. Seal the jar and shake vigorously until the dressing is smooth and well-blended. Adjust seasoning to taste.
- Pour the dressing over the salad and toss well to coat evenly.
- Serve immediately, or let the salad sit in the refrigerator for about an hour to allow the flavors to meld.
Video
Notes
- Make it a Meal: Add cooked quinoa, roasted sweet potatoes, or grilled chicken to make this salad a hearty main dish.
- Change it Up: Experiment with different types of beans or greens, like spinach, arugula, or Swiss chard, to keep the recipe fresh and exciting.
- Batch Pre: Double the recipe for meal prep! This salad stores well in the refrigerator for up to three days, making it a perfect grab-and-go option.