Sunny Cannellini Bean Salad with Roasted Red Peppers and Kale
A Mediterranean-inspired cannellini bean salad with roasted red peppers and kale that is bright with lemon, full of healthy ingredients, and perfect for spring.
Yield: 4 servings
  • ¼ cup olive oil
  • 4 garlic cloves, minced
  • ¼ tsp red pepper flakes
  • 1 red onion, halved and thinly sliced
  • 12 oz roasted red peppers, drained and thinly sliced
  • 1 lb lacinato kale, stemmed and thinly sliced
  • 4 cups cooked cannellini beans
  • ½ cup dry white wine
  • ½ cup water
  • 1 oz parmesan cheese, grated
  • lemon
  1. Heat the oil in a 12-inch rimmed skillet over medium-high heat. Add the garlic and pepper flakes, sauteing until the garlic is golden brown. Stir in the onion and a pinch of salt. Reduce the heat to medium and cook until the onion is tender, about 5 minutes. Stir in the roasted red peppers and cook until softened, about 3 minutes.
  2. Add the kale to the pan one handful at a time. Cook until wilted. Stir in the cannellini beans, wine, and water. Bring to a boil. Lower to a simmer and cook for 15-20 minutes, or until the kale is completely tenderized. Stir in the parmesan cheese and a squirt of fresh lemon juice. Season to taste with salt and black pepper. Serve warm.
Recipe by Joanne Eats Well With Others at