Three Bean Kale And Roasted Red Pepper Salad

Today in this recipe, I’ll show you how to prepare Three Bean Kale And Roasted Red Pepper Salad or you can say that you will know the great recipe to make Three Bean Kale And Roasted Red Pepper Salad, today. So, without wasting time let’s start:

Ingredients To Make Three Bean Kale And Roasted Red Pepper Salad

To make the Three Bean Kale And Roasted Red Pepper Salad, the ingredients which are required to make this recipe are the following which are shown below: 

• 1 bunch Tuscan kale, removing ribs as well as big stems
• 2 finely sliced roasted red peppers
• (1) 15-ounce container kidney beans 
• Garbanzo bean beans, 15 oz.
• 1/2 cup finely sliced scallions
• (1) 15-ounce can white beans 
• Season with salt and pepper to taste.
• a half-cup apple cider vinegar
• (1) 1/4 cup plus 2 teaspoons olive oil 
• 1 tablespoon garlic powder
• a half teaspoon onion powder
• 1/4 teaspoon cayenne pepper 1/2 teaspoon honey

Instructions To Make Three Bean Kale And Roasted Red Pepper Salad

To make the Three Bean Kale And Roasted Red Pepper Salad, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Three Bean Kale And Roasted Red Pepper Salad and the instructions are the following which are shown below:  

1. Kale should be well washed and dried. Ribs and big stems should be removed. Cut the kale leaves small small pieces as well as throw them in a large mixing dish. Pour two tablespoons of of olive oil on kale as well as massage it into the leaves with your hands. Place aside.
2. Drain and rinse all three containers of beans before placing them in a large mixing dish. Stir in the peppers and scallions until fully combined.
3. In a small mixing bowl, combine the vinegar, honey, cayenne pepper, garlic powder, as well as onion powder. Continually whisk in the remaining olive oil until the dressing has emulsified.
4. Pour dressing over beans, then add kale along with mix to combine.
5. Refrigerate the bowl for at least an hour and for a maximum of twenty-four hours.

Conclusion (Three Bean Kale And Roasted Red Pepper Salad)

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