Zesty Wild Rice and Kale Salad

🧂 Ingredients

• 1 bell pepper

  oven roasted for 20 minutes at 400 degrees
• 1 clove garlic
• 3 tbsp olive oil
• 3 tbsp red wine vinegar
• 1 tsp italian seasoning
• 1 tbsp agave or maple syrup
• pinch salt and pepper
• 8 oz wild rice blend

  cooked according to package instructions and cooled
• 4 cups kale

  massaged with 1 tbsp olive oil, pinch of salt and pepper
• 2 persian cucumbers

  chopped
• 1 cup cherry tomatoes

  halved
• 10 olives

  sliced
• ¼ cup parsley

  chopped
• ¼ cup basil

  chopped
• 15 oz cannellini beans

  rinsed and drained

Instructions

• 1 Cook wild rice according to box and cool
• 2 Preheat oven to 400 and roast peppers for 20 minutes on a sheet pan
• 3 Blend all dressing ingredients together in a food processor or blender until
  smooth.
• 4 Put all salad ingredients in a large mixing bowl and toss with dressing.
• 5 Eat within 4-5 days for best flavors.

Nutrition Info