This Lemony Kale and White Bean Salad is the new kale salad that you need in your life. It’s a little zingy and slightly sweet from the delicious lip-smacking lemon vinaigrette….a must in my opinion, if you’re going to make this salad. Then there’s sun-dried tomatoes, which are really my favorite addition, because of their rich and concentrated umami flavor. And of course it’s got plenty of crunchy bits from the variety of seeds (pumpkin seeds, sunflower seeds, and hemp seeds). Lastly, white beans and avocado that really bring it on home, making this deliciousness even more nutritious and substantial.

This salad was inspired by the ever so popular Kale and White Bean Salad that is sold at Erewhon Market. Ever heard of it? If not, Erewhon Market is a certified organic retailer and they have multiple locations in California. Well, if you’re like me and live no where near there (or even if you do). That’s not a problem because I’ve made this delicious variation of that salad for you and I and it is so dang good. It will definitely be you’re new favorite for sure.

 

Here’s a few ways to freestyle this recipe:

  • use cannellini beans, chickpeas, Great Northern beans instead of navy beans 
  • use 1/2 cup of cooked quinoa instead of hemp seeds
  • use sliced almonds, pistachios, or pecan pieces instead of pumpkin seeds or sunflower seeds

Here are some other ideas to consider:

  • add the salad mixture into wraps
  • serve with or stuff the salad into warm pita pockets
  • serve over flatbread, like a pizza-salad situation
  • serve over a buttered baked potato
  • toss in a cup of cooked orzo/pasta

    Are there ways to veganize this recipe???

    This salad is naturally vegan. However, I like to serve it with some freshly grated parmesan cheese on top. If you’re vegan and wanting to make this salad a little “cheesier”, consider adding on a little vegan parmesan cheese or even consider stirring in a tablespoon or two of nutritional yeast. 

     

    Looking for other great salad ideas? Give these delicious recipes a try! 

    Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!

    Thank you so much for stopping by today! I hope that you enjoy my Lemony Kale and White Bean Salad. The full printable recipe is below. Enjoy!

    Get the Recipe: Southwestern Kale Salad

    Yield: 4 servings, as a side dish
    Prep: 20 minutes
    Cook: 5 minutes
    Total: 25 minutes
    It’s no secret that I love a hearty salad and THIS flavorful Southwestern Kale Salad is absolutely perfect for this time of year. Fully loaded with lots of texture from pumpkin seeds, corn, black beans, tomatoes, cotija, avocados, pickled red onions, and let’s not forgot those tortilla strips for some added crunch!
    5 from 1 review
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    Ingredients

    For the Charred Scallion and Cilantro Dressing:

    • 4 medium scallions
    • ½ cup loosely packed cilantro leaves and tender stems
    • ½ cup plain yogurt or sour cream
    • ½ cup mayonnaise
    • 1 to 2 tablespoon(s) lime juice, or white vinegar, lemon juice, pepperoncini brine, pickle juice...you get the picture
    • 1 small clove garlic
    • ½ teaspoon fine salt, or to taste
    • ¼ teaspoon freshly ground black pepper, or to taste

    For the Salad:

    • 1 bunch curly kale, stemmed and roughly chopped (about 6 cups)
    • 1 cup canned black beans, drained and rinsed
    • 1 medium avocado, diced
    • ½ cup cooked corn
    • ½ cup tomatoes, diced small
    • ⅓ cup cotija, crumbled
    • ¼ cup pumpkin seeds, or pepitas

    Optional Topping:

    • ¼ cup pickled red onions, store-bought or homemade
    • 1 handful tortilla strips or tortilla chips, store-bought or homemade

    Equipment

    • Cutting Board
    • Chef's Knife
    • Serving Bowl or Mixing Bowl
    • Small Food Processor or High-Speed Blender

    Instructions

    Make the Charred Scallion and Cilantro Dressing (Makes 1 ¼ cups):

    • You can char the scallions several different ways. Either transfer the scallions to a half sheet pan and place in the oven under the broiler until slightly charred on both sides, 1 to 3 minutes, Or in a large skillet, drizzled with a tiny bit of your favorite oil. Cook over medium-high heat until slightly charred on both sides, 2 to 4 minutes. Or on a grill, at 400 °F or over medium-high heat, grill until slightly charred on both sides, 2 to 4 minutes. Once done, set to the side to cool slightly.
    • Now, combine the scallions, cilantro, yogurt, mayonnaise, lime juice (start with one tablespoon and add more, if desired), salt, and pepper in a small food processor or high-speed blender. Blend on high speed or process until smooth, about 30 seconds. If the dressing is too thick, add water 1 tablespoon at a time to thin to your desired consistency. Give it a taste and add more salt, if needed. Pour the dressing into a small airtight container and store in the refrigerator until ready to serve. This dressing will keep in the refrigerator for up to 4 days.

    Make the Salad:

    • In a large serving bowl or mixing bowl, add in the kale and drizzle some of the dressing over the kale and give it a toss (or massage) to evenly coat the leaves. Let the kale marry with dressing for a few minutes. It will love you for it and become a little more tender and palatable.
    • Add in the black beans, avocado, corn, tomatoes, cotija, and pumpkin seeds. Pour a tad bit more of the dressing (you will have some leftover) over the salad and lightly give it a toss to evenly coat the salad ingredients. Taste and season with more salt, if needed. Top with pickled red onions and tortilla strips, if using. Serve immediately with the rest of the dressing on the side in case anyone would like more and enjoy your best kale salad loving life.
    Calories: 522kcal, Carbohydrates: 37g, Protein: 13g, Fat: 38g, Saturated Fat: 7g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 25mg, Sodium: 706mg, Potassium: 825mg, Fiber: 11g, Sugar: 5g, Vitamin A: 3904IU, Vitamin C: 45mg, Calcium: 257mg, Iron: 3mg