White Bean, Plum & Kale Salad

Prep time: 15min
Total time: 20min
Serves 4
1/2 bunch
kale, stems and ribs removed, leaves shredded
1 can
white kidney beans, drained and rinsed
540 mL
2
plums, pitted and thinly sliced
6
hard-boiled eggs, halved lengthwise
Dressing:
2 tbsp
olive oil
15 mL
1 tbsp
red wine vinegar
10 mL
1/4 tsp
salt
1 mL
Per serving (ΒΌ of the recipe):
calories
310
fat
13 g
saturated fat
3 g
carbs
31 g
sugar
7 g
protein
20 g
cholestrol
280 mg
fibre
8 g
sodium
510 mg

Directions

  1. In a large bowl, combine kale, white beans and plums.

  2. In a small bowl, whisk together olive oil, red wine vinegar and salt.

  3. Pour dressing over kale mixture; toss to coat. Top with eggs.