Ingredients
- 1 bunch kale lacinado, large center stems removed, chopped into 1-inch pieces
- 1/2 red onion thinly sliced
- 3 Heirloom tomatoes cut into 1/4″ slices
- 1/2 cup Kalamata olives halved
- 4 ounces crumbled feta
- 1 1/2 cups red kidney beans drained and rinsed if canned
- 1 1/2 cups cannellini beans drained and rinsed if canned
- 1 1/2 cups chickpeas drained and rinsed if canned
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cloves chopped garlic
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
Nutrition
- Calories : 420 calories
- Carbohydrate : 44 grams
- Cholesterol : 20 milligrams
- Fat : 24 grams
- Fiber : 6 grams
- Protein : 19 grams
- SaturatedFat : 6 grams
- Sodium : 850 milligrams
- Sugar : 4 grams
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