Kale and Cannellini Bean Salad to Go

This refreshing salad is packed with nutritious kale and creamy cannellini beans, making it a perfect healthy meal on the move. Quick to prepare and full of flavor, it’s ideal for busy days when you need something satisfying and easy.

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TIME31 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

Dressing: 2 tablespoons lemon juice 2 tablespoons red wine vinegar 1 tablespoon minced shallot ½ teaspoon salt ¼ teaspoon ground black pepper ¼ cup extra-virgin olive oil Salad: 5 pint-sized jars with lids 1 (15 ounce) can cannellini beans, drained and rinsed 20 cherry tomatoes, halved 8 cups stemmed kale, cut into ribbons 5 tablespoons freshly grated Parmesan cheese

02 / HOW TO MAKE IT

Let's cook.

Step 1

In a medium bowl, whisk together the lemon juice, red wine vinegar, shallot, salt, and pepper. Slowly pour in the olive oil while whisking continuously until everything is well combined.

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Step 2

Line up your jars and divide the cannellini beans evenly between them. Spoon about a tablespoon and a half of the dressing over the beans in each jar. Add eight tomato halves on top.

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Step 3

Sprinkle the kale with a pinch of salt, then gently massage it with your hands for about 20 to 30 seconds. You’ll notice the leaves soften and turn a brighter green. Divide the kale among the jars, pressing it down firmly to remove any air pockets.

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Step 4

Finish each jar with a tablespoon of Parmesan cheese, seal the lids, and pop them in the fridge. When you’re ready to eat, pour the salad into a bowl and give it a good toss.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Massage the kale with a little olive oil or lemon juice to soften it and reduce bitterness.
- Rinse the cannellini beans well to remove excess salt if using canned.
- Add ingredients like cherry tomatoes or red onion for extra color and crunch.

Why you’ll love it

This salad is a perfect blend of hearty beans and nutrient-packed kale. It’s filling, healthy, and full of flavor, making it a great option for a quick lunch or a light dinner. Plus, it travels well and can be enjoyed cold or at room temperature.

Serving ideas

This salad pairs nicely with grilled chicken or fish for added protein. You can also serve it alongside warm crusty bread or pita. Drizzle a little extra vinaigrette just before eating to keep it fresh and flavorful.

Storage & leftovers

Store the salad in an airtight container in the fridge for up to 3 days. Keep any dressing separate until ready to eat to avoid sogginess. Give it a good stir before serving to redistribute the flavors.