Who said salads have to be boring and unsatisfactory?
Switch up your basic salads and give yourself (good) reason to divulge in healthy, hearty, salad variations. Perfect for lunch takeaways, leftover snacking and easy dinners, we love what the wonders of adding beans can do to a simple salad.

Beans have been considered the cheapest and easiest form of protein to supplement your meals with. In addition to protein, beans contain a wealth of nutrients including antioxidants, vitamins and minerals. Even more exciting is their weight-loss assistance, particularly in kidney beans, lentils and black beans.

So, here are some of the editor’s favourites bean-salads, perfect for all seasons!

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Lentil, Kale and White Bean Salad

Whether served as a side dish, full lunch, room temp, warm, or cool, Bev. Weidner from BevCooks describes her hearty bean salad recipe as "OPTIONS!"
Course Salad
Cuisine American, European
Keyword Bean Salads, Healthy, Quick n Easy, Vegetarian
Prep Time 30 minutes
Servings 4
Author Bev Cooks

Ingredients

  • 1 cup French green lentils
  • 2-3 cups thinly sliced Tuscan kale
  • 1 15 oz can cannellini beans, drained and rinsed
  • 1/3 cup thinly sliced red onion
  • 1/3 cup honey roasted chopped pecans or your favorite salad nuts
  • 1/3 cup freshly chopped parsley
  • 3 Tbs. extra-virgin olive oil
  • 1 Tbs. lemon zest
  • juice from half a lemon
  • salt and pepper

Instructions

  • Cook the lentils in boiling water until al dente, about 25 minutes. Drain excess water.
  • In a large salad bowl, whisk together the oil, lemon juice, pinch of salt and pepper.
  • Add the lentils, kale, beans, red onion, pecans, lemon zest and parsley.
  • Toss to combine.
  • Taste and add a little more salt and lemon if needed!
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Butternut Squash, Kale, Butter Bean & Pesto Salad

Tamsin from Cupful of Kale provides the perfect wintery salad with roasted butternut squash, curly kale, butter beans and pesto.
Course Salad
Cuisine European
Keyword Bean Salads, Quick n Easy, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Cupful of Kale

Ingredients

  • ½ butternut squash
  • 1 large red onion
  • 4 cups kale
  • 1 carton butter beans
  • 2 tbsp pesto

Instructions

  • Preheat the oven to 200C/400F. Cut the butternut squash in half, peel and cut into small pieces about 2cm. Toss in some vegetable oil, salt and pepper and pop in the oven.
  • Slice the onion into thin slices and fry in some oil on medium heat.
  • Boil the kale in a pan of water for 6 minutes or put in the microwave in a bowl with a couple of tbps of water and cover for 2 minutes on high.
  • Once the onion is translucent add in the kale. Drain the butter beans and add to the pan too.
  • Check the butternut squash. it will need about 20-25 minutes. Once it is starting to brown and caramelize and is soft int he middle take it out and mix in with the kale and butter beans.
  • Add in the pesto, season with salt and pepper and stir so that everything is coated. Serve immediately for best results!

Notes

Author's Notes: Will keep for a couple of days in the fridge in a sealed container. Also delicious cold too!
Recipe from Cupful of Kale: Butternut Squash, Kale, Butter Bean & Pesto Salad
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