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Cannellini Bean Salad with Yogurt-Lemon Dressing

Bright kale, cucumber and cannellini bean salad with dill and yogurt-lemon dressing.

Time: 30-35 min
This dish is Gluten-Free & Vegetarian
Calories: 560 Fat: 9g Carbs: 33g Protein: 21g

Kale is a power-packed superfood loaded with nutrients, antioxidants, and minerals…and it’s readily in season now. We combine these sturdy leaves with protein-rich cannellini beans and quinoa, and bring everything together with light, fresh cucumber and a dill-lemon sauce. Perfect to pack up for a picnic, or enjoy on the deck for a quick weeknight meal.

Ingredients
Quinoa
Cannellini beans
Cucumber
Kale
Garlic
Lemon
Greek yogurt

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Zest The peel of, or grating of a citrus peel for flavor.

What you need

Medium pot with lid

2 Medium bowls

Cooking Instructions

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Step 1: COOK QUINOA

Read though the entire recipe before getting started. Place quinoa, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min simmering until tender. Fluff with fork and allow to cool completely. While quinoa is cooking, begin the mise en place (Step #2).

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Step 2: MISE EN PLACE

Wash and dry all produce. Remove ends from cucumber, cut in half and slice into ¼” half moons. Remove kale leaves from tough stem; discard stem and cut into 1” pieces. Zest lemon; cut in half and then juice. Mince or grate garlic. Remove dill leaves from stem and discard; then, rough chop. Remove cannellini beans from can and rinse well.

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Step 3: TOSS CUCUMBER

Place cucumber, 1 Tbsp. lemon juice, 1 Tbsp. oil and a pinch of salt and pepper in a medium bowl. Massage using both hands until lightly broken down. Set aside.

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Step 4: MAKE DRESSING

Mix greek yogurt, 1 Tbsp. lemon juice, 1 tsp. lemon zest, garlic, 2 Tbsp. water, 1 Tbsp. oil and a pinch of salt and pepper in a small bowl until incorporated.

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Step 5: PLATE YOUR DISH

Divide kale, cannellini beans, quinoa, dill and cucumbers between two bowls. Drizzle with yogurt-lemon dressing. Enjoy!

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Step 6: CHEFS TIP: Cutting Kale

Hearty greens like swiss chard, kale and collards often have a tough, fiberous stem that needs to be removed prior to cooking. Simply remove the stem by running your knife along each side of the stem. Stems can be discarded, or you can add them to your favorite jar of pickles for a quick-pickled treat. Just wait 3-5 days and nibble away!