Cranberry Beans and Kale Salad

Cranberry Beans and Kale Salad

Yield: Serves 4-6

Prep Time: 10 minutes


½ Lb Cranberry beans (or substitute cannellini or great northern beans)

1 Lb Kale, washed, stem removed and thinly sliced

¼ Cup shaved parmesan

¼ Cup fresh basil leaves

Assorted Bellafina Baby Bell Peppers, cored, seeded, cut in half


¼ Cup red wine vinegar

¾ Cup olive oil

1 Shallot

1 tsp Dijon mustard

1 tsp Honey or agave

Sea salt and pepper


Cook rice according to package. Set aside to cool. In a large bowl, combine all ingredients together.

Toss some of the vinaigrette over salad just to coat. Reserve extra for future use.

Viniagrette Directions:

Cook cranberry beans according to instructions on package. In large bowl toss kale, basil and cranberry beans together.

Toss with some vinaigrette, add parmesan and more vinaigrette if necessary to lightly coat. Fill mini peppers with kale salad.