Tomato, Cucumber, Kale & Cannelini Bean Salad

Tomato, Cucumber, Kale & Cannelini Bean Salad
Author: 
Recipe type: Salad
Serves: 4-5
 

Ingredients
  • 2 large or 3 medium heirloom tomatoes
  • 1 cucumber
  • 1 bunch kale
  • 1 can or 2 cups cannellini beans, drained
  • ½ cup pitted kalamata olives, quartered lengthwise
  • 1 Tbsp. garlic, minced
  • 1 Tbsp. rosemary leaves, coarsely chopped
  • 1 tsp. honey
  • 3 Tbsp. white wine vinegar
  • ⅓ c.Driftless sunflower oil or olive oil
  • Salt & pepper to taste
  • ½ cup feta, crumbled
  • ¼ cup fresh parsley

Instructions
  1. Core tomatoes & slice lengthwise into wedges.
  2. Let drain on paper towels.
  3. Peel stripes lengthwise in cucumbers if you wish, cut in half, deseed, & slice on the bias.
  4. Also let drain on paper towels.
  5. Meanwhile, strip kale leaves from stems, coarsely chop, & blanch in salted, boiling water for about 1 minute.
  6. Immediately cool in ice water or plenty of cold, running water.
  7. Drain well in a colander.
  8. In a medium bowl, whisk together garlic, rosemary, honey, & white wine vinegar.
  9. Add oil in a slow stream until emulsified.
  10. Salt & pepper to taste.
  11. Gently combine vegetables, beans, olives, & dressing in a serving bowl, garnish with feta & parsley, & serve.