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White Bean, Kale and Lentil Salad

Prep Time5 mins
Cook Time10 mins
Servings: 4
Author: Lorie Yarro


  • 3 cups chopped kale
  • 1 can BPA free or 2 c white beans, rinsed (I used cannellini, but northern would work)
  • 1 can BPA free or 2 c lentils, rinsed
  • 2 garlic cloves minced
  • 2 T olive oil
  • 1 tsp red pepper flakes
  • 1/4 tsp sea salt
  • cracked pepper to taste


  • Over medium heat, lightly saute kale for about 2-3 minutes.
  • In a bowl, combine kale with all other ingredients and toss so that seasoning and oil is evenly distributed.
  • Refrigerate for 30 minutes.
  • Serve as desired.


I started with one T olive oil and then slowly added as needed.You may not desire the full 2 T.