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Feed South Africa & Three Bean Kale and Roasted Red Pepper Salad

Ashley Manila
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Ingredients
 

  • 1 bunch Tuscan kale, ribs and large stems removed
  • 1/4 cup + 2 tablespoons olive oil; divided
  • (1) 15 ounce can kidney beans
  • (1) 15 ounce can white beans
  • (1) 15 ounce can garbanzo beans
  • 2 roasted red peppers, thinly sliced
  • 1/2 cup scallions, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon honey
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Instructions
 

  • Wash and dry kale well. Remove ribs and large stems. Cut kale leaves into bite sized pieces and place leaves into a large bowl. Pour 2 tablespoons of olive oil over kale, and massage it - using your hands - into the leaves. Set aside.
  • Drain and wash all three cans of beans, then place them in a very large mixing bowl. Add peppers and scallions, and stir well to combine.
  • In a small bowl whisk together vinegar, honey, cayenne, garlic powder, and onion powder. Stirring continuously add remaining olive oil and whisk until dressing has emulsified.
  • Pour dressing over beans, then add kale and stir everything together.
  • Place bowl in the refrigerator for at least one hour and up to 24.
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