Cooked - Puttanesca Lentil Bean Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Puttanesca Lentil Bean Salad

6.0

15 oz white beans (canned, rinsed and drained)

15 oz lentils (canned, rinsed and drained)

4 cups dino kale (chopped end stems removed)

1 cup pitted black olives (chopped small)

1 cup green olives (chopped small)

¼ cup sundried tomatoes (sliced, packed in oil, drained)

2 tbsp capers (drained)

2 tbsp parsley (leaves only, chopped)

1 green onion (white and green parts, chopped small)

4 tbsp extra virgin olive oil

4 tbsp red wine vinegar vinegar

2 tbsp pure maple syrup

1 tbsp dried oregano

¼ tsp salt

Black pepper (to preferences)

To a large bowl add the dino kale, a drizzle of olive oil and a pinch of salt. Massage the kale for 2-3 minutes with your clean hands until it is tender.
Make the dressing by combining extra virgin olive oil, red wine vinegar, pure maple syrup, salt and black pepper in a jar. Whisk or shake covered until combined.
Then to the bowl with the massaged kale add the white beans, lentils, green olives, black olives, sundried tomatoes, capers, green onions and parsley. Pour the dressing over the top and toss until combined.
Serve and enjoy. Refrigerate covered and eat within 3-4 days for best quality.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇮🇹Italian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

Created 13 weeks ago

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