This bean and radish salad with kale pesto is a quick and easy healthy meal. This recipe is so simple that even the most novice of cooks can prepare it. Creamy cannellini beans are paired with spicy radishes and crunchy cucumbers and tossed with a homemade kale pesto. You can make this salad ahead of time and leave it in the fridge to hang out and it will be ready to eat it whenever you are. If you want to boost the protein, you can add cubed chicken or tuna to the mix.
Bean and Radish Salad with Kale Pesto
For the salad:
1 can cannellini beans, drained and rinsed
1 bunch radish, washed and sliced
1 small or 1/2 large English cucumber, washed and cubed
1/4 feta cheese crumbles
For the pesto:
1/3 cup toasted pine nuts
2 garlic cloves, crushed
1 lemon, zested and juiced
1 bunch Tuscan kale, stems removed and roughly chopped
1/4 cup fresh basil leaves
1/8 tsp freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
1/3 cup extra virgin olive oil
Step 1: In a food processor, combine the pine nuts, garlic, lemon zest and juice. Pulse the mixture until the nuts are roughly chopped. Add the kale and basil in two separate batches until finely chopped. Season with salt, pepper and nutmeg. Turn on the food processor and stream in the extra virgin olive oil until the ingredients form a thick sauce.
Step 2: In a large bowl, add the beans, radishes and cucumber. Add the pesto and stir to coat the beans and vegetables. Add the cheese and stir again, being careful not to break up the cheese too much.
Step 3: Store in the fridge for at least an hour for the flavors to meld.
*Note: You can turn this salad into a pasta dish by adding whole wheat penne or any other short cut pasta.