Kale White Bean and Pesto Salad

By Beth Moncel

This Make Ahead Kale White Bean and Pesto Salad keeps your fridge stocked with good for you food that you can customize each day for a new meal.

Ingredients

• 6 cups kale, finely chopped ($1.50)
• 1 15oz. can cannellini beans ($0.69)
• 1 cooked chicken breast* ($2.00)
• 1 cup grape tomatoes ($1.00)
• 1/2 cup pesto ($1.44)
• 1 large lemon, cut into wedges ($0.43)

Instructions

1. 1

   Place the finely chopped kale in a large bowl. Rinse and drain the cannellini beans, slice the tomatoes in half, and then add them both to the bowl. Chop or shred the chicken, and add it to the bowl as well.

2. 2

   Add the pesto to the bowl with the other salad ingredients, then toss until everything is lightly coated in pesto. Taste and add more pesto if desired (I used only 1/2 cup).

3. 3

   Serve the salad immediately, or refrigerate until ready to eat. Serve each portion of the salad with a wedge of lemon and squeeze the fresh lemon juice over top just before eating.