It’s only week two of June and it’s already the equivalent of a million temperatures outside. I don’t even want to eat even cook when it’s that hot out which is why I basically consume large quantities of cold salads. It’s a great one. Kale White Bean and Pesto Salad is a perfect recipe for a solid refrigerator salad that is able to be switched regularly with a range of extra ingredients to avoid burn-out. You can also enjoy it straight as is and don’t think about the salad. There are beaches to explore and sporting events to enjoy and lots of summer fun to be having!
SUBSTITUTIONS
For those who aren’t a fan You can substitute chopped spinach however it will not provide this salad the same volume, or withstand similarly in the fridge like the kale. I’d rather suggest chopped parsley with a similar strength like kale.
It is possible to take the chicken out or even add an additional pot of blanched beans instead. Cannelini beans are ideal option for this salad due to their soft, creamy structure, but I could imagine chickpeas as well.
If you’re unable to locate pesto at a reasonable cost in your area My homemade pesto made with parsley is a great home-cooked alternative to the pesto you buy from a store. It can also be swapped out for my delicious tangy Tomato Basil Vinaigrette.
HOW TO STORE LEFTOVERS
I make my recipes using as few leftovers as I can, but for this recipe, I had leftover tomatoes, kale and pesto. The tomatoes shouldn’t pose a problem since I prefer to eat grape tomatoes, and add them to scrambled eggs, and a host of other dishes. If I am faced with a large amount of kale fresh I prefer to cook it with a bit of salt, garlic and pepper. It’s so delicious that I can eat it plain as it wilts significantly when cooked one large bag of kale can quickly become one serving. For the remaining pesto, I’ll look through my archives.
INGREDIENTS
6 cups of kale, minced finely ($1.50)
1 15oz. can of cannellini beans ($0.69)
1 chicken breast cooked ($2.00)
1 cup grape tomatoes ($1.00)
1/2 cup pesto ($1.44)
1 large lemon, cut into wedges ($0.43)
INSTRUCTIONS
Chop the chopped fine kale into an enormous bowl. Drain and wash the beans in cannellini. cut the tomatoes into half and then add them all into the bowl. Shred or chop the chicken, then put it into the bowl, too.
Add the pesto into the bowl along with the other ingredients for salad, and toss until everything is evenly coated with pesto. Add additional pesto if you like (I used just half a cup).
Serve immediately, or chill until you are the salad is ready to serve. Serve each serving with a slice of lemon and squeeze fresh lemon juice over the top prior to eating.
