Bean & Kale Salad Recipe

Perfect for serving with BBQ food this bean salad is simple to make and healthy.


  • 2 x 400g kidney beans, drained
  • 200g kale
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 4 sticks celery, finely chopped
  • 2 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 1 tsp ground cumin
  • 2 tbsp. tomato puree
  • 400g cherry tomatoes – try and get colourful ones
  • Coriander/mint to garnish (optional)


  1. Heat some olive oil in a frying pan and add the chopped onion, celery and garlic. Cook until softening and stir in the paprika, cumin, cayenne pepper, tomato puree and kale. Cook for a couple of minutes until the kale starts wilting.
  2. Tip in the beans and 150ml of water and stir well, removing it from the heat
  3. Meanwhile, throw the cherry tomatoes into a separate frying pan and fry on high heat until soft and cracked open.
  4. Stir tomatoes into mixture.
  5. Serve in a colourful bowl
  6. Sprinkle mint and coriander over (optional)

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