Pack in the protein with white bean and kale to make a heart-healthy salad. Sprinkle on diced onion and crumbled bacon.

Recipe by Cooking Light December 2015


Credit: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Recipe Summary

Serves 4 (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • Combine 2 tablespoons olive oil, vinegar, and thyme in a bowl, stirring with a whisk; drizzle over bean mixture. Sprinkle with onion, salt, pepper, and bacon; toss to combine.

Nutrition Facts

221 calories; fat 11.8g; saturated fat 2.1g; mono fat 6.6g; poly fat 1.2g; protein 9g; carbohydrates 22g; fiber 6g; cholesterol 6mg; iron 3mg; sodium 344mg; calcium 127mg.