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Kale and Cannellini Bean Salad

Today I’m sharing a recipe for delicious kale and cannellini bean salad with ginger-miso dressing. Tender massaged kale is combined with white beans, sliced tomatoes, carrots, avocado and onions, then tossed in a vibrantly flavored homemade oil-free dressing with fresh ginger and miso paste. Yum!

Kale and cannellini bean salad recipe

I just love the combination of kale and beans, and find it extremely versatile, both for cold and warm dishes. They can be combined (along with other ingredients) in soups, stews, pasta dishes, salads – whatever your imagination suggests!

This salad is chock-full of superfoods: the combination of kale, avocado, ginger, and miso paste can make wonders for our bodies. Also, the dressing doesn’t involve any added oil, which is exactly what the big-time plant-based diet advocates suggest.

It’s also highly customizable: add or subtract just about any kind of vegetables you want, and you’ve got a new salad. The dressing adds a nice Asian twist to the flavor.

Ingredients of Kale and Cannellini Bean Salad

Salad ingredients:

  • 2 cups kale, washed and trimmed
  • 1/2 can cannellini beans (or other type of white beans), drained and rinsed
  • 1/4 avocado, diced
  • 1 carrot, sliced
  • 1 small tomato, sliced
  • 1/4 cup red onion, sliced
  • Cilantro or parsley leaves, to taste

Dressing ingredients:

1/2 tsp fresh grater ginger
1/2 Tbsp light miso paste
1 Tbsp maple syrup or agave nectar
1 1/2 Tbsp fresh lime juice
1-2 Tbsp water (optional)

Vegan kale and cannellini bean salad

Ingredient substitutions

Aside from kale, all of the veggie ingredients can be swapped with any other vegetables you may have on hand.

Feel free to use cucumbers, bell peppers, zucchini, radishes, dried fruit (cranberries, tart dried cherries, etc.).

Add more crunch and nutrition with toasted chopped nuts, pumpkin or sunflower seeds, etc.

Watch me make this salad in this episode of my live-streamed cooking show on YouTube:

How to Make Kale and Cannellini Salad with Ginger-Miso Dressing

(Find printable recipe card below.)

Wash kale leaves, remove the thick central stem. Tear the leaves with your hands, and place them in a salad bowl. You should have about 2 cups’ worth of kale.

Add all of the vegetables to the bowl with kale. Add the dressing, toss well, and enjoy!

To make the dressing: In a separate small bowl, combine all of the dressing ingredients and whisk until well combined. You can add more/less of any ingredients to taste.

Easy kale and white bean salad

Related Recipes from the Blog:

Easy Sauteed Balsamic Kale and Onions

Easy Vegan Poppyseed Coleslaw

Spicy Chipotle Coleslaw with Creamy Chipotle Dressing

Chili Taco Salad with Creamy Chipotle Dressing

Yield: 1 salad as main dish, 2 as a side

Kale and Cannellini Bean Salad with Oil-Free Miso-Ginger Dressing

Vegan kale and cannellini bean salad with ginger miso dressing

This salad makes a very satisfying lunch thanks to the thickness of raw kale leaves and the fiber in beans. If you choose not to add beans, it can be served as a dinner side salad to accompany any dinner entree!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

For the salad:

  • 2 cups kale, washed and trimmed
  • 1/2 can cannellini beans, drained and rinsed
  • 1/4 avocado, diced
  • 1 carrot, sliced
  • 1 small tomato, sliced
  • 1/4 cup red onion, sliced
  • Cilantro or parsley leaves, to taste

For the dressing:

  • 1/2 tsp fresh grater ginger
  • 1/2 Tbsp light miso paste
  • 1 Tbsp maple syrup - or more to taste
  • 1 1/2 Tbsp fresh lime juice
  • 1-2 Tbsp water (optional)

Instructions

  1. Wash kale leaves, remove the thick central stem, tear the leaves with your hands, and place them in a salad bowl. You should have about 2 cups' worth of kale.
  2. Add all of the vegetables to the bowl with kale. Add the dressing, toss well, and enjoy!
  3. To make the dressing: In a separate small bowl, combine all of the dressing ingredients and whisk until well combined. You can add more/less of any ingredients to taste.

Recommended Products

This recipe contains affiliate links to Amazon.com. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 233Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgCarbohydrates: 43gFiber: 10gSugar: 12gProtein: 12g

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I hope you enjoy this delicious kale and cannellini bean salad with ginger-miso dressing!

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author avatar
Alina Zavatsky - Vegan Runner Eats
Alina first made a switch to a vegan diet in 2013 to optimize her athletic performance as a marathon runner. Eventually she embraced veganism as a way to be kinder to fellow living beings and the environment. Alina hopes that this blog helps its readers on their path to becoming vegan and making this world a better place.

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