Puttanesca Lentil Bean Salad
This Puttanesca Lentil Bean Salad is a flavor explosion! It has two kinds of olives, nutritious lentils and white beans, sun-dried tomatoes, dinosaur kale and an herby red wine vinaigrette that is drinkable.
Ingredients
- 15 oz white beans canned, rinsed and drained
- 15 oz lentils canned, rinsed and drained
- 4 cups dino kale chopped end stems removed
- 1 cup pitted black olives chopped small
- 1 cup green olives chopped small
- ¼ cup sundried tomatoes sliced, packed in oil, drained
- 2 tbsp capers drained
- 2 tbsp parsley leaves only, chopped
- 1 green onion white and green parts, chopped small
Dressing
- 4 tbsp extra virgin olive oil
- 4 tbsp red wine vinegar vinegar
- 2 tbsp pure maple syrup
- 1 tbsp dried oregano
- ¼ tsp salt
- Black pepper to preferences
Instructions
- To a large bowl add the dino kale, a drizzle of olive oil and a pinch of salt. Massage the kale for 2-3 minutes with your clean hands until it is tender.
- Make the dressing by combining extra virgin olive oil, red wine vinegar, pure maple syrup, salt and black pepper in a jar. Whisk or shake covered until combined.
- Then to the bowl with the massaged kale add the white beans, lentils, green olives, black olives, sundried tomatoes, capers, green onions and parsley. Pour the dressing over the top and toss until combined.
- Serve and enjoy. Refrigerate covered and eat within 3-4 days for best quality.
Nutrition
Calories: 537kcalCarbohydrates: 71gProtein: 27gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 896mgPotassium: 1343mgFiber: 29gSugar: 8gVitamin A: 1793IUVitamin C: 20mgCalcium: 193mgIron: 9mg
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