White Bean Kale Salad with Tahini Dressing
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Minimalist Baker · by Minimalist Baker★ 4.9 (91)

White Bean Kale Salad with Tahini Dressing

NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 31%
CARBS 52G40% OF CAL
10G FIBER11G SUGAR31G OTHER
FAT 30G52% OF CAL
4G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty kale salad with seasoned white beans, garlicky croutons, and creamy tahini dressing. Protein-rich and satisfying, works as a plant-based entrée or side.

mainsaladbeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 cups white or wheat bread ((cubed // day old is best // sub gluten-free if needed))
  • 1/4 cup olive oil ((or other neutral oil, such as avocado))
  • 1/4 tsp each garlic powder, sea salt + black pepper
  • 1 15-ounce can white or butter beans ((rinsed and drained))
  • 1/2 lemon, juiced ((1/2 lemon yields ~1 Tbsp or 15 ml))
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt
  • 1 Tbsp fresh parsley ((chopped // plus more for topping))
  • 10 ounces kale ((chopped // large stems removed))
  • 1 lemon, juiced ((1 lemon yields ~2 Tbsp or 30 ml))
  • 1 Tbsp maple syrup
  • 1 pinch each sea salt + black pepper
  • 1 clove garlic ((minced))
  • 1/3 cup tahini
  • 1 1/2 lemons, juiced ((1 1/2 lemons yield ~3-4 Tbsp or 45-60 ml))
  • 1-2 Tbsp maple syrup
  • Hot water ((to thin))
PREP
10M
SODIUM
513MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.