Kale Potato Salad
A satisfying, high-protein dinner salad with bold flavors.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Servings 2
Calories 450.9 kcal
Ingredients
- 2 cup Red Potatoes
- 4 cup Kale
- 1 cup Low-Sodium Black Beans
- 6 oz Firm Tofu
- 1 cup Tomatoes
- 2 tbsp Capers
- 1/3 cup Red Wine Vinegar
- 1/4 tsp Ground Black Pepper
Recommended ingredient variations
Directions
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.
Calories: 450.9kcalCarbohydrates: 79.1gProtein: 23.8gFat: 6.4gSodium: 592.5mg