Go Back
–+ servings
A plate with butter beans, sliced onions, kale, shredded cheese, toasted slivered almonds, and a small cup of dark dressing.
Print Recipe

Butter Bean Lemon Kale Salad Recipe

This butter bean kale salad is the perfect combination of savory and sweet, with a tangy homemade dressing and crunchy candied almonds.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Keyword: butter bean lemon kale salad
Servings: 6
Author: Linley Hanson

Ingredients

  • 30 oz. large butter beans drained and rinsed
  • 3 tablespoons olive oil separated
  • 2 tablespoons fresh lemon juice separated
  • 1 teaspoon sea salt separated
  • 1 bunch kale deboned and rinsed

Candied Almonds

  • ½ cup slivered almonds
  • 2 teaspoons honey
  • 1 teaspoon freshly grated lemon zest

Dressing

  • 1 tablespoon balsamic vinegar
  • ¼ white onion thinly sliced
  • ⅓ cup shaved parmesan cheese

Instructions

  • Add the butter beans to a microwave-safe bowl. Toss the beans with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and ¼ teaspoon of salt. Microwave on high for 90 seconds and set aside.
    A white bowl filled with cooked butter beans and a gold spoon on a white surface.
  • Add the kale to a separate large bowl and massage with ½ tablespoon of olive oil and ¼ teaspoon of salt. Massage the kale until it is soft, about 1-2 minutes.
    A white bowl filled with fresh, chopped kale leaves on a light marble surface.
  • Prepare the candied almonds. Add the almonds to a small skillet and heat over medium heat. Cook until they begin to brown. Add the honey and lemon zest to the almonds and toss. Brown for another 30 seconds to 1 minute. Remove from heat and let the almonds cool on a plate.
    A black skillet with slivered almonds being toasted to a golden brown on a white surface.
  • Prepare the dressing. Add the balsamic vinegar, remaining olive oil, and remaining lemon juice to a bowl and whisk to combine.
    A white bowl containing a dark brown liquid mixture with a whisk placed nearby on a white surface, next to a gray-striped cloth.
  • Add the beans, white onion, and dressing to the kale and toss. Top with almonds and parmesan.
    A salad bowl containing chopped kale, sliced white onions, butter beans, shredded cheese, toasted slivered almonds, and a small dish of dark dressing.
  • Toss and serve immediately.
    A bowl of kale salad with white beans, sliced onions, slivered almonds, and shaved cheese, served with a gold fork and spoon.

Notes

  • Almonds can be substituted with any type of nut.
  • We used large butter beans, but if you can’t find them, feel free to use regular butter beans.

Nutrition

Calories: 339kcal | Carbohydrates: 39g | Protein: 17g | Fat: 15g | Fiber: 14g | Sugar: 8g