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WHITE BEAN AND KALE SALAD

Eat Right for Your Metabolism by Felicia Drury Kliment

Yield: 4 servings

• 1 cup great northern beans, soaked overnight in 1 quart water
• 1/2 medium sweet onion, cut into thin half-moon slices
• 1/4 cup pure olive oil
• 2 tablespoons balsamic vinegar
• 6 cups coarsely chopped kale
• 2 tablespoons currants
• 2 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red chili pepper
• Ground black pepper to taste


Drain beans.

Add 6 cups of water and cook over medium heat until tender, approximately 40 to 45 minutes.

Sauté onion in large pan in 1 tablespoon olive oil until soft, approximately 5 to 7 minutes.

Add 1 tablespoon balsamic vinegar and cook for an additional minute, stirring constantly to prevent scorching. Sauté kale in large pan over medium-high heat with 1 tablespoon olive oil until tender, about 3 to 4 minutes.

Stir while cooking to avoid sticking.

Just before removing kale from pan add the remaining 1 tablespoon balsamic vinegar.

Set aside in a medium-sized bowl.

When beans are tender, remove from heat, drain, and place in refrigerator to cool.

Once beans have cooled for 10 minutes, toss them with kale, currants, lemon juice, salt, chili pepper, and sautéed onion.

Add black pepper and additional salt to taste.
 

Nutrition Information: 345 calories, 15 g fat, 14 g protein, 44 g carbohydrate, 12 g dietary fiber, 0 mg cholesterol, 185 mg sodium