Kale and Cranberry Bean Salad

Greens and Beans. A combination which makes eating clean satisfying and creative. The combinations are too many to count.

I LOVE, LOVE, LOVE this brand of heirloom beans

Beans are high in both soluable and insoluable fiber and packed with protein. They are low glycemic and loaded with vitamins, minerals and anti-oxidants. My Dad loved beans so much we dubbed him “Bean Man” and my husband made a mosaic out of beans in the likeness of a super hero cape and all as a Christmas gift for him.

My twitter and instagram handle is @crazy4kale so mixing the greens with the beans is a natural for me. Here is one way to eat this nutritious combo.

Cranberry Bean and Kale Salad

1/2 lb. dried cranberry beans

1 bunch Kale (any variety)

1/4 c. fresh basil chopped

shaved Parmesan to garnish

Cook  beans with aromatics like onion, carrots and celery according to package directions. (You may substitute white beans)

Take kale  leaves off stem and chop.

Make a vinaigrette:

1/4 c. red wine vinegar

3/4 c. extra virgin olive oil

1 shallot finely chopped

1 tsp Dijon mustard

1 tsp. honey

zest and juice of one lemon

Himalayan salt and freshly ground pepper to taste

Cook beans. Place in a bowl with chopped kale. Dress with the vinaigrette.

Garnish with freshly shave parmesan cheese or crumbled feta would be good too!