What to make?
Kale Salad to the rescue:
SUMMER KALE & BEAN SALAD WITH FETA, OLIVES & BASIL:
(1) can chickpeas, drained and rinsed
(1) can red kidney beans, drained and rinsed
(2-3) cups packed green curly kale, minced
(1/3) cup kalamata olives, pitted & minced finely (about 20)
(1/2) cup cubed feta cheese
(1) clove garlic, minced
1/4) cup finely
minced red onion
(4) tbsp olive oil
(2-3) tbsp balsamic vinegar
(1) tsp salt (or to taste)
black pepper to taste
(1) pint cherry tomatoes
fresh basil leaves (1 stalk or about 6-8 leaves)
Combine the drained and rinsed beans, chopped kale, olives, feta,
garlic & red onion (if using) and toss gently together. Stir in the olive
oil, red wine vinegar, salt & pepper and adjust to taste. Mix all gently to
incorporate the dressing. Halve the cherry tomatoes and toss them in just at the
end, reserving a few to leave on top for color. Just before serving, tear a
generous amount of fresh basil leaves and scatter over the top.
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