Hearty Butter Bean & Kale Salad

1. 1
   prep · ~50 min

   Cook the butter beans.

   1.Drain the overnight-soaked butter beans and rinse well.

   2.Place beans in a saucepan and cover with fresh water by 2 inches.

   3.Bring to a rolling boil, then reduce heat and simmer gently for 40-50 minutes until tender but not mushy.

   4.Drain the beans and let them cool slightly.
2. 2
   mix · ~2 min

   Massage the kale.

   1.Place the thinly sliced kale in a large mixing bowl.

   2.Drizzle with 1 tablespoon of the olive oil and add a pinch of salt.

   3.Using clean hands, massage the oil and salt into the kale for 1-2 minutes, until the leaves darken and soften.
3. 3
   mix · ~1 min

   Prepare the lemon-garlic dressing.

   1.In a small bowl, combine the remaining 2 tablespoons of olive oil with the lemon juice.

   2.Add the grated garlic paste and a pinch of black pepper.

   3.Whisk vigorously until the dressing is well combined and slightly creamy.
4. 4
   assemble · ~1 min

   Assemble the salad.

   1.Add the cooled butter beans, sliced red onion, and chopped sun-dried tomatoes to the massaged kale.

   2.Pour the lemon-garlic dressing over the salad.

   3.Toss everything together gently until well coated.

   4.Top with shaved parmesan cheese.
5. 5
   rest · ~5 min

   Let the salad rest before serving.

   Allow the salad to sit for at least 5 minutes. This lets the kale soften further and helps all the flavors meld beautifully.

   TIPThe flavors deepen as it sits. It tastes even better after an hour at room temperature.

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