Kale & White Bean Vegan Caesar with Black Garlic Salt Croutons

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Give that single can of white beans we all have waiting in our cupboard the love it deserves and whip up this refreshing, zingy salad dressed in a tahini caesar dressing, sweetened with our Sauvie Island Honey.  And keep the pantry-sweep going by repurposing any stale bread into quick croutons.  Now you’re ready to have a salad party for one.
Makes 2-4 servings, with leftover dressing
For the Croutons:
For the Dressing: 
For the Beans: 
  • 1, 15-ounce can white (navy or cannellini) beans, rinsed and drained
  • 1/2 lemon, juiced
  • 1 tbsp olive oil
  • 1 generous pinch of Jacobsen Salt Co. Pure Kosher Sea Salt
  • 1-2 tbsp fresh parsley, chopped
For the Kale: 


For the Croutons

Preheat the oven to 375. Cube or tear your bread into desired shape. Drizzle a sheet pan with olive oil and place bread on the pan. Drizzle with more remaining oil and sprinkle with Black Garlic Salt. Toss to evenly coat. Spread croutons out so on a single layer. Bake in the oven for 6-7 minutes, toss, then bake another 5-7 or until at desired crunchiness. 

For the Beans

Add beans to a small mixing bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside or set in fridge overnight if not making right away.

For the Kale

Add kale to a large mixing bowl with lemon juice, olive oil, salt and pepper. Massage the kale and set aside.

For the Dressing

Add tahini, garlic, lemon juice, honey, sea salt, and pepper to a small mixing bowl. Whisk to combine, and add hot water to thin until pourable. Adjust with salt and pepper as needed. 

To Assemble

Add beans, 3/4 of the dressing and croutons to the kale and toss to combine. Adjust seasonings as needed. Top with more croutons and black garlic salt, if desired. 

Adapted from Minimalist Baker's White Bean Kale Salad with Tahini Dressing.


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