Anchovy-Parmesan White Bean and Kale Salad

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Anchovy-Parmesan White Bean and Kale Salad Recipe

Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Pack in the protein with white bean and kale to make a heart-healthy salad. Top it with anchovy olive oil dressing and grated Parmesan.

Serves 4 (serving size: 3/4 cup)


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2 teaspoons olive oil
4 cups thinly sliced Lacinato kale
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon crushed red pepper
1 anchovy, drained and finely chopped
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 ounce shaved Parmesan cheese


1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add kale to pan; cook 30 seconds. Add beans to pan; cook 1 minute.

2. Combine 2 tablespoons olive oil, lemon juice, crushed red pepper, and anchovy in a small bowl, stirring with a whisk; drizzle over bean mixture. Sprinkle with salt, pepper, and shaved Parmesan cheese.

Created date

October 2015

Nutritional Information

Calories 228
Fat 12.3 g
Satfat 2.6 g
Monofat 7.3 g
Polyfat 1.3 g
Protein 10 g
Carbohydrate 21 g
Fiber 5 g
Cholesterol 6 mg
Iron 3 mg
Sodium 339 mg
Calcium 214 mg