Kale and White Bean Salad
This kale and white bean salad is fresh, hearty, and comes together in just 10 minutes. Tender, lemony kale, creamy white beans, and avocado are tossed in a bright Dijon vinaigrette for a simple, flavorful meal that works for a healthy lunch or dinner side dish. It’s the kind of easy, feel-good salad you’ll want to make on repeat
If you are craving more delicious, healthy salads, don’t miss this chopped kale “detox” salad and this roasted cauliflower salad with arugula!
Recipe Ingredients
You’ll need the following ingredients to make this easy kale and white bean salad:
For the salad
For the dressing
Ingredient Notes, Substitutions & Additions
Kale: I like using tender baby kale, if you can find it. If not, no worries. Regular kale or even Tuscan kale works just fine. Just make sure you cut out the stems so you don’t get any tough bites 🙂
White beans: There are three main bean choices: Cannellini, Great Northern, and Navy. Personally I prefer cannellini beans for the flavor and firm texture, but Great Northern is a close second! Navy beans also work well, but they can get a little mushy if overmixed or if they sit too long in the dressing.
Olive oil: Use extra virgin olive oil for the very best flavor.
Sugar: Adds just a little bit of sweetness to balance out the acid in this dressing. Add a bit more for a sweeter dressing. Swap with honey or make it vegan and use maple syrup.
Parmesan cheese: Freshly grated, good quality Parm works the best — remember, there aren’t many ingredients in this salad, so every ingredient really shines!
Crunchy additions: If you need a little crunch in this salad, try adding sunflower seeds, pumpkin seeds, or crispy chickpeas!
Meal Prepping Tip
I love this salad for weekday lunches, but if you fully assemble it, it just doesn’t keep well. Here’s how I prep this salad so it lasts at least 4 days:
Casey’s Tips
- Swap the dressing: The simple vinaigrette dressing in this recipe is divine, light, and perfect! However, two other options you can try are this lemon tahini dressing, or this citrus ginger dressing!
- Massage the kale! Don’t skip this step! Infusing the kale with lemon juice not only adds flavor, but also tenderizes the kale.
- Marinate the beans: If you have an extra few minutes, toss the drained and rinsed beans with a little of the dressing and let them sit for 10-15 minutes.
- Serve with yummy bread: This salad pairs beautifully with this delicious asiago focaccia bread, or this crusty baguette garlic bread!
- Storage: This salad doesn’t last very long after you’ve drizzled on the dressing and added the beans and avocado. See meal prepping tips above on how to make this salad last all week!
How to serve
Healthy, flavorful side: Spoon this delicious salad next to grilled meats, baked chicken, Neiman Marcus chicken, or seafood. It’s also yummy alongside roasted pork tenderloin.
With bread: With the beans and avocado, this salad eats like a meal! Some garlic bread, breadsticks, or pita bread/flat bread are perfect to round it out and soak up any leftover dressing.
Wine pairing: Need the perfect light summer meal?! Serve this salad with a bright and citrusy Sauvignon Blanc or Pinot Grigio and enjoy this meal al fresco!
Did you try this recipe?
Let us know your thoughts on this kale and white bean salad with avocado by leaving a star rating below or sharing it on Instagram!
Thank you! ~ Casey
10 Minute Kale and White Bean Salad
Ingredients
For the salad
- 4 cups baby kale, roughly chopped you can also use regular kale, just make sure any tough stems are removed
- 4 tbsp. lemon juice
- 1 cup red onion, finely chopped
- 2 15.5 oz. cans of great northern or cannellini beans, drained and rinsed
- 2 avocados, diced
- 1/2 cup freshly grated Parmesan cheese
For the dressing
- 1/2 cup extra virgin olive oil
- 4 tbsp. white wine vinegar regular white vinegar works, too
- 1 tbsp. Dijon mustard
- 1 small garlic clove, grated
- 1/2 tsp. sugar, honey, or maple syrup
- 1/2 tsp. coarse salt (sea salt, kosher salt)
Instructions
- Prep: Roughly chop the kale, removing any stems. Place in a large bowl and add the lemon juice. With clean hands, “massage” the lemon juice into the kale. This will make the kale slightly more tender and infuse the lemony flavor. Set aside.
- Make the dressing: Add all dressing ingredients to a jar or bowl. Shake or whisk until well-combined.
- Finish: To the kale, add red onion, beans, and avocado. Add the dressing and lightly toss. Sprinkle on Parmesan cheese and serve right away!
Notes
- Swap the dressing: The simple vinaigrette dressing in this recipe is divine, light, and perfect! However, two other options you can try are this lemon tahini dressing, or this citrus ginger dressing!
- Massage the kale! Don’t skip this step! Infusing the kale with lemon juice not only adds flavor, but also tenderizes the kale.
- Marinate the beans: If you have an extra few minutes, toss the drained and rinsed beans with a little of the dressing and let them sit for 10-15 minutes.
- Storage: This salad doesn’t last very long after you’ve drizzled on the dressing. See meal prepping tips above on how to make this salad last all week!
This salad eats like a meal and is a perfect side dish OR light lunch! I know you will love it! XO ~ Casey
This salad is SO good! I have been eating it all week so I didn’t toss all at once. Also good with addition of roasted sliced almonds or small handful of cooked bacon bits (Costco)!
So glad you liked it! I LOVE those additions, too! Yes to the Costco bacon bits!! XO ~ Casey