Gigante Bean and Kale Salad with Roasted Red Peppers and Feta Cheese

Gigante Bean Salad with Kale: If you frequent Whole Foods’ salad bar like I do, this gigante bean salad will be familiar to you. Flavored with roasted red peppers, feta cheese, and drizzled with homemade lemon dressing, this healthy salad is filling and nutritious for a quick lunch for any day of the week.

Course Lunch, Salad

Cuisine Mediterranean

Prep Time 20

Total Time 20

Servings servings

Calories 392kcal

Author Aysegul Sanford

Ingredients

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
salt*
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

Instructions

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.

Nutrition