Sweet and Spicy Bean Salad

Ingredients

For the salad:

1 can (15 oz) cannellini beans, drained and rinsed

1 red bell pepper, diced

1/4 red onion, diced

1 1/2 cups dino kale, stems removed and thinly sliced

1/2 English cucumber, diced

For the dressing:

1 tbsp chopped Calabrian chilis (jarred - amount will vary based on your spice preference)

2 tbsp red wine vinegar

1 tbsp maple syrup

2 tbsp roasted garlic oil (I used @algaecookingclub)

1/2 tsp garlic powder (optional)

Juice from 1/2 lemon

Salt and black pepper to taste

Directions

In a small bowl, combine the Calabrian chilis, red wine vinegar, maple syrup, roasted garlic oil, garlic powder (if using), lemon juice, salt, and black pepper. Whisk together and taste. Adjust seasoning as needed.

Dice the cucumber, red onion, and bell pepper. Remove the stems from the kale and thinly slice the leaves. Add the prepped veggies and drained beans to a large bowl.

Pour the dressing over the salad and toss well to combine. Cover and refrigerate for 30 minutes to 1 hour. The longer it sits, the better!