Black And White Bean Salad With Carrots, Kale Stems, And Radishes Recipe

Name: Black And White Bean Salad With Carrots, Kale Stems, And Radishes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried white beans; 1/4 cup dried black beans; 2 whole cloves of garlic; 2 teaspoons salt; 3 whole peppercorns; 1 3-inch piece of kombu (helps to break down enzymes in the beans for easier digestion!); 1 large carrot, peeled; stems from a bunch's worth of kale (save the leaves for a salad later in the week); 4 whole radishes (the leaves would be great in that kale salad you might make with the kale leaves); 2 tablespoons red wine vinegar

Servings: persons

1 cup dried white beans
1/4 cup dried black beans
2 whole cloves of garlic
2 teaspoons salt
3 whole peppercorns
1 3-inch piece of kombu (helps to break down enzymes in the beans for easier digestion!)
1 large carrot, peeled
stems from a bunch's worth of kale (save the leaves for a salad later in the week)
4 whole radishes (the leaves would be great in that kale salad you might make with the kale leaves)
2 tablespoons red wine vinegar

1
Place the white and black beans, whole garlic cloves, salt, peppercorns, and kombu in a pot. Cover with water by two inches. Bring to a boil, then cover and reduce to a simmer until beans are tender.
2
Meanwhile, dice the carrot and kale stems and set aside. Dice the radishes and set aside separately.
3
When the beans are tender, toss in the carrots and kale stems, give it all a stir, cover again, and turn off the heat. The residual heat will cook the vegetables!
4
When the beans are fully cool (it's worth the wait -- you want the radishes to stay crisp_, drain the whole mix in a colander, then dump it back in the pan (this really is a one-pot wonder). Stir in the diced radishes and the red wine vinegar, adjust for seasoning, and serve!

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup dried white beans, 1/4 cup dried black beans, 2 whole cloves of garlic, 2 teaspoons salt, and more.

Yes, Black And White Bean Salad With Carrots, Kale Stems, And Radishes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black And White Bean Salad With Carrots, Kale Stems, And Radishes

How did you like this recipe?

Frequently Asked Questions