Kale and White Bean salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 cups Kale, chopped15.5 oz can Bush's Best Cannellini Beans1/2 Red Bell Pepper chopped4 cloves Garlic minced1 cup fresh Mushrooms sliced4 sliced red Onions, raw, 1 roma tomato, roughly chopped1 TBS Olive Oil2 TBS Ken's Light Option Sweet Vidalia Onion Dressing
Drain beans and rinse, set aside.
Chop bell pepper, onion, mushrooms and kale into bite size pieces, mince garlic.
Add Olive oil to skillet and heat. Add red bell pepper and garlic, saute until pepper is crunchy cooked. Add beans, mushrooms and 1/2 the onions. Saute until beans are warm. Add kale and cook until soft but not mushy. Toss in tomatoes until warm.
Serve warm as a main dish or side salad. You can skip the dressing if desired.
Serving Size: makes 2 - 1 1/2 cup sesrvings
Number of Servings: 2
Recipe submitted by SparkPeople user RD03875.
Chop bell pepper, onion, mushrooms and kale into bite size pieces, mince garlic.
Add Olive oil to skillet and heat. Add red bell pepper and garlic, saute until pepper is crunchy cooked. Add beans, mushrooms and 1/2 the onions. Saute until beans are warm. Add kale and cook until soft but not mushy. Toss in tomatoes until warm.
Serve warm as a main dish or side salad. You can skip the dressing if desired.
Serving Size: makes 2 - 1 1/2 cup sesrvings
Number of Servings: 2
Recipe submitted by SparkPeople user RD03875.
Nutritional Info Amount Per Serving
- Calories: 174.8
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 276.4 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 8.0 g
- Protein: 8.5 g
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