Kale Potato Salad
Ingredients
- 2 cups red potatoes peeled and cubed (about 3 small potatoes)
- 4 cups kale stems removed and roughly chopped
- 1 cup low-sodium black beans if using canned - drained and rinsed
- 6 oz firm tofu crumbled
- 1 cup tomatoes chopped and seed (about 2 medium tomatoes)
- 2 tbsp capers
- 1/3 cup red wine vinegar
- 1/4 tsp ground black pepper
Instructions
- Bring a medium pot of water to a boil, and simmer the cubed potatoes for about 10-15 minutes, or until soft enough to pierce easily with the point of a knife. Note that the smaller you dice the potatoes, the more quickly they’ll cook.
- Drain the potatoes, and if they’re already quite soft, you may want to rinse them in cold water to prevent them from cooking any further. Set aside.
- In a large bowl, combine the chopped kale, crumbled tofu, black beans, chopped tomatoes, and capers.
- Drizzle the salad with your red wine vinegar, and then sprinkle with ground black pepper.
- Toss everything together, then serve and enjoy.
Notes
If you’d like, try sweet potatoes in place of the red potatoes, and/or replace the black beans in this recipe with your favorite bean variety.
Nutrition
Calories: 450.9kcalCarbohydrates: 79.1gProtein: 23.8gFat: 6.4gSodium: 592.5mg
Tried this recipe?Let us know how it was!