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.
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