Lemon Butter Bean and Kale Salad

Get your greens fix with this Butter Bean Lemon Kale Salad. Creamy butter beans add a velvety richness while crisp candied almonds bring a sweet crunch. A bright homemade balsamic-lemon dressing ties everything together for a satisfying, nutrient-packed salad that comes together in minutes.

If you haven’t tried butter beans yet, you’re in for a treat: they are creamy, slightly nutty, and they elevate simple salads to something more comforting and substantial. They work especially well with hearty greens like kale and pair beautifully with lemon, balsamic and a touch of olive oil. This recipe is flexible — use it as a light main course or as a bright side to grilled fish or chicken.

Substitution ideas

Swap slivered almonds for any nut or seed you prefer: walnuts, pecans or sunflower seeds all work well. If you can’t find large butter beans, regular-sized butter beans or cannellini beans make a fine substitute. For a nut-free version, use toasted pumpkin or sunflower seeds for crunch.

Can I make this recipe vegan?

Yes. Replace the honey in the candied almonds with agave nectar or maple syrup, and omit the parmesan or use a vegan parmesan alternative. The salad will still be bright and satisfying.

How to store

This salad is best served immediately, but leftovers will keep in an airtight container in the refrigerator for 1–2 days. The almonds will soften over time and the kale may mellow, so store the dressing separately if you plan to keep it longer.

What pairs well with this salad?

This butter bean kale salad is lovely with a chilled glass of white wine and crusty bread. For a heartier meal, serve it alongside grilled fish or roasted chicken, or add a simple pan-seared chicken breast for protein. A side of sweet potato fries or roasted seasonal vegetables complements the sweet-savory contrast in the salad.

Butter Bean Lemon Kale Salad Recipe

Summary: A savory-sweet kale salad featuring butter beans, candied almonds, shaved parmesan, thinly sliced white onion, and a balsamic-lemon dressing. Serves 6.

By: Linley Hanson

Prep: 20 mins • Cook: 5 mins • Total: 25 mins • Servings: 6

Ingredients

• 30 oz large butter beans, drained and rinsed
• 3 tablespoons olive oil, divided
• 2 tablespoons fresh lemon juice, divided
• 1 teaspoon sea salt, divided
• 1 bunch kale, stems removed and rinsed

Candied Almonds

• ½ cup slivered almonds
• 2 teaspoons honey (or agave for vegan)
• 1 teaspoon freshly grated lemon zest

Dressing

• 1 tablespoon balsamic vinegar
• ¼ white onion, thinly sliced
• ⅓ cup shaved parmesan cheese (omit or use vegan alternative to make vegan)

Instructions

1. Add the butter beans to a microwave-safe bowl. Toss with 1 tablespoon olive oil, 1 tablespoon lemon juice and ¼ teaspoon salt. Microwave on high for 90 seconds, then set aside.
2. Place the kale in a large bowl. Add ½ tablespoon olive oil and ¼ teaspoon salt, then massage the kale for 1–2 minutes until it becomes tender and slightly wilted.
3. Make the candied almonds: heat the slivered almonds in a small skillet over medium heat until they begin to brown. Add the honey and lemon zest, tossing to coat, and cook another 30 seconds to 1 minute. Remove from heat and cool on a plate.
4. Whisk together the balsamic vinegar with the remaining olive oil and lemon juice to make the dressing.
5. Add the warmed butter beans, thinly sliced onion and dressing to the massaged kale and toss to combine. Top the salad with candied almonds and shaved parmesan.
6. Serve immediately and enjoy.

Tips & Notes

• Almonds can be substituted with any nut or seed for different textures and flavors.
• If large butter beans are unavailable, regular butter beans or cannellini beans are a suitable swap.
• To keep leftovers crisper, store dressing separately and add just before serving.

Nutrition

Calories: 339 kcal • Carbohydrates: 39 g • Protein: 17 g • Fat: 15 g • Fiber: 14 g • Sugar: 8 g

Nutrition information is automatically calculated and should be used as an estimate.