Kale Salad and White Beans with Garlic and onion

Kale salad again - my new obsession!  But this time with a different dressing.  A dressing that may also become one of my favorite things.  It's an amazing combination of garbanzo beans, olive oil, dijon mustard, garlic and balsamic vinegar.  Check out the full dressing recipe here.  She mentions in her post that you might want to make a double batch because it's liable to disappear before it even makes it to the salad - and she's not kidding.  I made this a couple nights ago for a chop salad, and probably did eat half the dressing right out of the food processor bowl.  She suggests adding a bit of water if it's too thick - which I did do.  Although my husband had the brilliant suggestion of leaving it thick and spreading on a sandwich - which I totally am going to try sometime soon, that would be amazing. 
So - I first massaged the kale with olive oil and salt (which I read will help make it more tender), and then tossed with the dressing, and let it sit for a couple hours.  Oh, so good!
The beans were white beans - I think great northerns.  I cooked them from dry beans, just in water until almost done and then added some salt near the end.  All I did here was dice up one tomato, 1/4 of an onion, 1 clove of garlic, and tossed all that with about 2 cups of the cooked beans and a little olive oil and salt and pepper.  It was really good, freshly cooked beans really are better than canned, and the basically raw onion, garlic and tomato gave it a ton of flavor.

Lisa Marsh

Mom to two sets of twins.

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