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Kale and Bean Salad

Kale and Bean Salad - An easy nutrient-rich kale and bean salad dressed with a tangy citrus vinaigrette. My version of the Long Life salad.
Prep Time30 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: bean, copycat, kale, long life salad
Servings: 12
Calories: 302kcal
Author: Don't Sweat The Recipe



  • 1 large bunch fresh kale cleaned and chopped
  • 1 cup canned black beans rinsed and drained well
  • 1 cup canned lima beans rinsed and drained well
  • 2 cups spiralized beets*
  • 1 1/2 cups quinoa cooked according to package directions
  • 1 1/2 cups lentils cooked according to package directions

Citrus Dressing

  • 1/4 cup fresh lemon juice
  • zest of one lemon
  • 1/2 cup fresh orange juice
  • 1 Tablespoon orange zest
  • 1/2 cup olive oil
  • 1 Tablespoon fresh grated ginger
  • 1/4 cup apple cider vinegar
  • 2 Tablespoons honey
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper


  • Cook the quinoa and lentils according to the package directions.
  • For the dressing: whisk all the dressing ingredients together or shake in a mason jar.
  • Clean and chop the kale into bite-size pieces and place in a large bowl.
  • Add the black beans, lima beans, spiralized beets, quinoa, and lentils to the bowl.
  • Drizzle half of the dressing over the salad and gently toss to coat, add remaining dressing if desired.
  • Serve immediately or refrigerate for 30 minutes to 1 hour to soften the kale.


*I found fresh spiralized beets at the grocery store. You can cut beets into matchsticks or omit.
*This makes a ton of salad, perfect for lunch prep.


Calories: 302kcal | Carbohydrates: 41g | Protein: 12g | Fat: 11g | Saturated Fat: 1g | Sodium: 327mg | Potassium: 585mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1120IU | Vitamin C: 24mg | Calcium: 54mg | Iron: 4mg