Marinated Kale and Green Bean Salad

Julie Howard


very refreshing and different salad!

pinch tips: How to Shuck, Cook, and Cut Corn


No-Cook or Other


1/4 c
olive oil
2 Tbsp
fresh lemon juice
1/2 tsp
crushed red pepper flakes
1 bunch
kale, stems removed, rough chop
1 lb
green beans, blanched
1/4 c
grated parmesan cheese

Directions Step-By-Step

Combine oil, lemon juice, honey, and red pepper flakes in a large bowl. Add kale and toss to coat. Season to taste with salt and pepper. Let kale mixture sit at room temperature for 1-2 hours or cover and chill overnight, tossing occasionally.
Line a rimmed baking sheet with a kitchen towel. Cook beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain beans; transfer to a bowl of ice water and let cool. Drain beans; spread out on prepared sheet and blot with kitchen towels to dry. DO AHEAD: Can be made 8 hours ahead. Wrap in paper towels, then in plastic wrap. Cover and chill.
Add beans to kale and toss to coat. Season to taste with salt and pepper. Top with grated cheese.

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy