Kale White Bean Salad

Name: Kale and White Bean Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1/3 cup olive oil ((plus 1 tbsp for massaging the kale)); 1 small onion (diced small); 4 cloves garlic (minced); 1 teaspoon salt (divided); 1 teaspoon Italian seasoning; 1 dash red pepper flakes (optional); 2 cups cherry tomatoes (halved); 2 (15.5 oz) cans white beans; 6 cups kale (chopped)

by Monica on April 17, 2025 1 comment

Jump to Recipe

5 from 1 rating

This post may contain affiliate links. See my disclosure policy.

This kale white bean salad is loaded with tender kale, bright cherry tomatoes, and protein-packed white beans, then drenched in an olive oil, garlic, and lemon dressing. It’s delicious served either hot or cold, plus it keeps well in the fridge for days.

A vegan kale white bean salad with tomatoes and lemon wedges on the side.

Want to save this recipe?

Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes that will satisfy your cravings!

Why make this recipe

This hearty Italian-style white bean salad is perfect for a make-ahead potluck dish or meal prep. The kale stays tender yet firm in the fridge for days, and the marinade makes the beans taste better after a night in the fridge.

This salad is vegan, gluten-free, soy-free, and high in protein, so everyone can enjoy it!

Ingredients and substitutions

Olive Oil – A good quality virgin olive oil or light olive oil works best, but you can use vegetable oil or canola oil if you don’t have olive oil.
A Small Onion – I like to use a sweet onion, but a white, yellow, or red onion will also work well.
Garlic – Fresh minced garlic is a must.
Cherry Tomatoes – or any small tomato cut in half or in bite-sized pieces.
White Beans – Cannellini beans, white kidney beans, navy beans, or butter beans will work.
Kale – Freshly washed and destemmed kale.
Lemon – Fresh-squeezed lemon juice.

Helpful tools

A Large Frying Pan with a Lid – the lid will allow the kale to wilt a little.

How to make kale and white bean salad

A full, printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Warm the olive oil, finely chopped onion, and minced garlic on low in a large skillet with 1/2 tsp of salt, 1 tsp of Italian seasoning, and a dash of red pepper flakes. Cook on low for about 10 minutes, until the onions are translucent.

Step 2 – While the onion and garlic are cooking, cut the cherry tomatoes in half. Prepare the kale by washing it, placing it in a large bowl, drizzling it with 1 tablespoon of olive oil and a sprinkle of salt, then use your hands to massage it until it is bright green. Take out any large kale stems.

Onions and garlic sauteing in oil. — Sauté the onion and garlic in olive oil.

Cherry tomatoes cut in half and added to onions and garlic sauteing in olive oil. — Sauté the onion and garlic in olive oil.

Step 3 – After 10 minutes of cooking the onion and garlic, add the halved cherry tomatoes and allow them to cook for a few minutes until they start to release some of their juices. Then add drained and rinsed white beans and stir well.

Step 4 – Add the massaged kale, stir well, and then cover with a lid.

White beans added to cherry tomatoes cooked in olive oil, onions, and garlic. — Add the drained and rinsed white beans.

Massaged kale added to the white beans, tomatoes, and olive oil. — Add the drained and rinsed white beans.

Step 5 – Allow the kale to wilt for about 3-5 minutes, then turn off the heat and add the juice of 1 lemon and salt to taste. Serve either warm or cold.

Pro Tips

You can reduce the oil a little if you choose, but it serves as the salad dressing and gives the dish a lot of flavor.
You can also serve this warm over pasta or rice.