Cranberry Beans-Kale Salad

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

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Ingredients:

½ lb cranberry beans
1lb kale, washed , stem removed and thinly sliced
¼ cup shaved parmesan
¼ cup fresh basil leaves
Assortment of mini peppers, cored, seeded and cut in half lengthwise
Vinaigrette
¼ c red wine vinegar
¾ c olive oil
1 shallot
1 tsp Dijon mustard
1 tsp honey or agave
sea salt and pepper

Instructions:
Cook cranberry beans according to instructions on package.
In large bowl toss kale, basil and cranberry beans together. Toss with some vinaigrette, add parmesan and more vinaigrette if necessary to lightly coat.
Fill mini peppers with kale salad.

Recipe courtesy of Camille’s Kitchen