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.

Subscription Required For This Content

We recognize some people are not interested in paying for information when they feel comfortable getting something off the internet for free. That’s fine – we wish you the best and hope you have a tasty and successful journey. We believe there are those, however, who are looking for trusted sources when it comes to cooking…we hope you have found your source in us!

Our content is available without the support of advertising money. We are not influenced in any manner by advertisers or any other marketing arrangement. All of our recipes are tested extensively and written in a detailed (and hopefully entertaining) manner. We want our customers to trust the information we publish. We don’t play any of those marketing games (generating clickbait information, selling customer information to advertisers, etc.) to help our bottom-line. This is extremely important to us and something our customers demand.

Interested? Give us a try – register for an annual subscription or simply sign-up for our monthly plan and take your time to go through our information and see if this site is what you are looking for!

Subscribe now Frequently Asked Questions