Marinated Cannellini Bean-Kale Salad
Crusty Bread with Dipping Oil
Ingredients
- 2 (15-oz) cans low-sodium cannellini beans, drained and rinsed
- 3 Tbsp olive oil, divided
- 3 cloves garlic, minced
- ¼ tsp kosher salt
- ¼ tsp crushed red pepper
- ¾ cup panko breadcrumbs
- 2 bunches lacinato kale, chopped
- 1 small head radicchio, chopped
- 1 pint grape tomatoes, halved
- 2 large shallots, thinly sliced
- ½ cup balsamic vinaigrette
- ¾ cup freshly shaved Parmesan cheese
Instructions
- Gently toss together beans, 2 Tbsp oil, garlic, salt, and red pepper in a medium-size bowl. Let stand 15 minutes.
- Meanwhile, cook breadcrumbs in 1 Tbsp hot oil in a large skillet over medium heat 3 to 4 minutes or until toasted, stirring occasionally.
- Toss together kale, radicchio, tomatoes, shallots, and vinaigrette in a large bowl; divide among 6 shallow bowls. Top each serving with beans. Sprinkle with breadcrumbs and cheese.
Side Dish Ingredients
- 1 (10-oz) loaf Italian bread
- ¼ cup olive oil
- 1 Tbsp Italian seasoning
- 2 cloves garlic, minced
- 1 tsp freshly ground pepper
Side Dish Instructions
- Preheat oven to 400°F. Bake bread directly on oven rack 10 minutes or until crisp.
- Stir together oil, Italian seasoning, garlic, and pepper in a small bowl; serve with bread for dipping.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
388
|
210
|
598
|
| Fat (g) | 16 | 11 | 27 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 15 | 4 | 19 |
| Carb (g) | 49 | 24 | 73 |
| Fiber (g) | 11 | 2 | 13 |
| Sodium (mg) | 617 | 260 | 877 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
