Kale, sundried tomato, and navy bean salad

Navy beans are high in iron, protein and fiber….and small enough that I can tolerate their texture in a salad 👌🏽😅

Some macronutrients listed for this dense bean salad

This salad makes about 6 servings. I’ll make a batch that lasts me a few days. The longer it sits, the better it tastes!

NOTE: The calories might be a bit higher here due to the fats (olive oil, tahini) - this works for my current nutrition goals but you can experiment with using less of the dressing to bring calories lower to fit your nutrition goals.

How to assemble this nutrient dense bean salad

INGREDIENTS

- 4 cups kale

- 3 tablespoons olive oil

- 1 tbsp tahini

- 3 tbsp lemon juice

- 2 tbsp honey

- 3.5oz sundried tomatoes

- 19oz navy beans

- Salt, pepper, garlic powder to taste

METHOD

1. Chop the kale finely and massage with 1 tbsp lemon juice, salt, and 1 tbsp olive oil. Let sit for 5 mins to soften.

2. Chop the sundried tomatoes into smaller pieces.

3. Mix 2 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp tahini, 2 tbsp honey, salt, pepper, garlic powder in a small jar, whisk together with a fork.

4. Mix the navy beans and sundried tomatoes into the massaged kale, pour the dressing over top and enjoy!

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