Hey there! Have you made your new years resolutions yet? Are eating healthy and working out regularly on your list? Well… They are on my list, for sure. So here I come to you with the last recipe of the year: A super healthy, meal-worthy, and delicious Mediterranean inspired bean salad. Serve it for dinner and take the leftovers to work next day for lunch. Seriously, this salad is “superfoods overload”. Perfect for those resolutions, if you know what I mean.
Since we have been back, one of my favorite things to do is to take trips to the local supermarkets and farmer’s markets and just look around with no agenda and/or recipe in mind. I also love the fact that nowadays most supermarkets are selling ingredients in bulk, where you can just get the amount you need instead of having to commit to a whole package of an ingredient that you would probably use only one time. This way you can easily experiment with different kinds of flours, beans, nuts, spices, etc. without breaking the bank and – more importantly – wasting food. Our local Whole Foods is a champion when it comes to the bulk products as it offers more than 10 different kinds of beans, which I have been playing around with in the last couple of weeks. I love beans not only because they are super healthy, but also they are super filling.
For this salad, I used gigante (some people call/write is as “gigande”) beans. They are these giant white beans mostly used in Greek cuisine. If it is available in your local Whole Foods, you can buy them in bulk, soak overnight, and cook in the morning. If you decide to do that all you have to do is to drain the beans in the morning, cover them with water, and cook for an hour or until they are soft.
But since our local Whole Foods also sells them cooked in cans, I used the canned version as I think it is easier and quicker. In addition, in the recipe below I steamed the kale a little bit as my husband is not a big fan of raw kale. He thinks it is too hard even after the dressing is added. But if you prefer your kale raw, go for it. It is no doubt raw kale is much healthier. Finally, if you can’t find gigante beans, you can substitute this recipe using great northern beans. They are tiny bit smaller, but still would work with all the other flavors in this salad.
As we are approaching a brand new year, I wish you and your family a wonderful new year filled with success, health, peace, and a lot of love. Thank you so much from the bottom of my heart for reading and supporting my blog. I truly appreciate it.
Much love and hugs from the suburbs of Philadelphia. “See” you next year!
Gigante Bean and Kale Salad with Roasted Red Peppers and Feta Cheese
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4
- For the dressing:
- Juice of a lemon
- 2 tablespoons of white wine vinegar
- 1 large (or 2 small) garlic clove, minced
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon black pepper, freshly ground
- For the salad:
- 4-5 cups of kale, ribs removed, washed, and cut into smaller pieces
- 1 1/2 cups of cooked/canned gigante beans, drained (or Great Northern Beans)
- 1 cup roasted red peppers, drained and cut into smaller pieces
- 3-4 stalks of scallions, chopped
- 1 cup feta cheese, crumbled
- 2 tablespoons chia seeds
- To make the dressing, whisk all the ingredients together in a small bowl. Set aside. *Note: When adding salt, make sure to taste your feta cheese first and adjust the amount of salt in the salad dressing accordingly.
- Place 1 to 2 cups of water in a large pot. Place a steam basket at the bottom of the pot. Bring the water to a boil and turn the heat to low. Add in the kale, put the lid on, and let it steam for 3-4 minutes or until lightly softened. Transfer the steamed kale onto a large salad plate.
- Top the kale leaves off with beans, red peppers, and scallions. Drizzle it with the salad dressing. Gently toss using salad thongs. Sprinkle it with crumbled feta cheese and chia seeds. Serve.