Daily Vegan Lunch for 16 January 2013: Kale Kidney Bean Salad

Kale Kidney Bean Salad

INGREDIENTS:

8 cups kale, massaged

To “massage” kale, turn down the lights, play a Marvin Gaye record, and light some candles… just kidding. Wash the kale and then sprinkle salt on it. Rip the kale off its ribs (sounds violent but it’s not) and roll it in your fingers. Crumple it into kale balls, twist it as if it was hair, and generally abuse it with your hands. This tenderizes the kale and makes it much more yummy.

1 cup kidney beans

1 cup walnuts

1 cup dried cranberries

1 large carrot, shredded (I use a vegetable peeler)

DRESSING:

Juice of one lemon (about 1/4 to 1/3 cup)
2 Tablespoons olive oil
Pinch of sugar
Salt and pepper

DIRECTIONS

Massage the kale and add the beans, cranberries, walnuts, and carrot to a large bowl, mix well. Make the dressing and pour over the salad. Kale doesn’t wilt so there is no worry about it getting soggy, this will keep for several days in the fridge.

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