Warm Tuscan Bean, Kale and Tomato Salad

This warm salad not only looks good and tastes great, but it’s also filled with healthy ingredients.

I can’t get enough of fresh shell beans whenever they appear at the market during the late summer and early fall months. Most fresh shell beans will cook in 20-30 minutes. Their texture is soft and meaty – qualities that are hard to produce when using dried beans or anything from a jar or can.

This salad works with most types of fresh shell beans (lima, broad beans, pigeon peas, edamame) or their frozen versions if you can find them. Dried or canned beans will also work if you can’t find fresh or frozen, but the texture will be less meaty.

Have a bowl of this salad and you will feel satisfied for hours.

Difficulty: simple
Yield: makes about 4-6 servings