Cannellini Beans – FoodWatcher

Easy Cannellini Beans

Make cannellini beans into a tasty side dish with this easy recipe! It’s packed with Mediterranean flavor and plant-based protein. Here’s an easy recipe that all cooks should know: 5 minute cannellini beans! It’s a lifesaver for weeknight cooking, or the perfect solution for adding plant-based protein to a meal. You’ll be amazed at the flavor you can coax out of one can of beans in just a few minutes. Throw it together in a skillet with a few spices and it tastes like it’s been simmering all day. Here’s how to make a can of beans into a legit delicious healthy side dish (or dinner). Ingredients for these easy cannellini beans The magic of this cannelini beans recipe comes from infusing flavor into a can of beans. Of course, you can cook your own on the stovetop. (Follow the instructions in White Beans on Toast.) But this recipe is designed to be a quick and simple fix for weeknights: where you barely have to think. Here’s what you need for this recipe: 1 can cannellini beans Olive oil Herbes de Provence or Italian seasoning (see below) Chives Salt & pepper Two great seasoning blends (purchased or homemade) There are […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Make cannellini beans into a tasty side dish with this easy recipe! It’s packed with Mediterranean flavor and plant-based protein.

Here’s an easy recipe that all cooks should know: 5 minute cannellini beans! It’s a lifesaver for weeknight cooking, or the perfect solution for adding plant-based protein to a meal. You’ll be amazed at the flavor you can coax out of one can of beans in just a few minutes. Throw it together in a skillet with a few spices and it tastes like it’s been simmering all day. Here’s how to make a can of beans into a legit delicious healthy side dish (or dinner).

Ingredients for these easy cannellini beans

The magic of this cannelini beans recipe comes from infusing flavor into a can of beans. Of course, you can cook your own on the stovetop. (Follow the instructions in White Beans on Toast.) But this recipe is designed to be a quick and simple fix for weeknights: where you barely have to think. Here’s what you need for this recipe:

1 can cannellini beans
Olive oil
Herbes de Provence or Italian seasoning (see below)
Chives
Salt & pepper

Two great seasoning blends (purchased or homemade)

There are two different seasoning blends that perfectly compliment the buttery, creamy flavor of cannellini beans. One is used in French cuisine, and one in Italian. Both are easy to find at most grocery stores.

Herbes de Provence: This blend is a group of herbs that grow in the Provence region in France, like savory, marjoram, rosemary, lavender, and thyme. It adds a herby flavor with a subtle floral nuance that’s incredibly unique. If you can’t find it, use Italian seasoning or try homemade herbes de Provence.
Italian Seasoning: Italian seasoning has a similar vibe but it’s made with common Italian herbs. It’s a blend of oregano, basil, thyme, sage and rosemary. It’s easy to find at grocery stores, but you can also make homemade Italian seasoning.

How to make 5-minute cannellini beans

There’s really no technique required to this cannellini beans recipe: it’s all about the flavorings! Here’s what you’ll do:

Drain and rinse the canned beans. This is standard for using canned beans in recipes.
Heat the olive oil in a skillet.
Add the beans and seasonings, and cook about 2 minutes until heated. Fresh chives add big fresh flavor to this recipe and a beautiful bright green color. If you don’t have them on hand, use a pinch of onion powder.

Take one taste and you’ll be amazed by the amount of flavor that can be coaxed out of a simple can of beans and 5 minutes. Take this concept and use it when you’re hangry and need a healthy, protein packed snack or side dish.

Ways to serve this cannellini beans recipe

Another thing we love about this cannellini beans recipe is that it’s incredibly versatile. It works as a side dish, hearty snack or even a healthy plant-based dinner. Here are a few ways to serve it:

Perfect with pasta. It’s hard to find a filling vegetarian or vegan side dish for pasta. This one goes perfectly with Baked Rigatoni Pasta, White Sauce Pasta, Roasted Cauliflower Pasta, Vegan Pasta Primavera, Roasted Eggplant Pasta, and Pasta with White Wine Sauce.
Great with seafood. It’s also great with fish or shellfish, like Salmon with Capers or Perfect Grilled Salmon, Pan Fried Cod, or Broiled Shrimp.
Make a fast bowl meal. This is what we do for quick weeknight dinners. Throw it in a bowl with other raw or cooked veggies, scrambled tofu, leftover rice or quinoa, etc.

What are cannellini beans, anyway?

Cannellini beans are an Italian white bean that’s oval shaped, with a creamy texture and mild flavor. They’re one of the easiest white beans to find canned at the grocery, along with Great Northern beans. What’s the difference between cannellini and Great Northern beans? Cannellini are larger, with a creamier color; Great Northern are smaller and whiter.

Not sure how to say cannellini? Say Can-a-leen-ee.

Why to eat more beans

Beans are one of the best foods you can eat: especially if you eat a vegetarian or vegan diet! They’re full of plant-based protein, very shelf stable, and easy to make in delicious recipes. And…there are lots more reasons! Here’s why to eat more beans (per the bean cookbook Cool Beans that we reviewed here):

They’re the cheapest source of protein in the world. They’re the only food that’s both categorized as a protein and vegetable by the USDA.
They’ve may help you live longer: the list of health benefits if beans is long: they’re nutrient-dense, rich in cancer fighting antioxidants and hearty-healthy fiber. Guess the common element in Blue Zone diet countries where people live the longest in the world? They all eat 1 cup of beans per day.
They’re planet-friendly. Beans may be key to feeding the Earth’s growing population: they take less of a toll on the climate than animal proteins.

This recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Easy Cannellini Beans

(5 votes, average: 5.00 out of 5)

5 from 5 reviews

Author: Sonja Overhiser
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Yield: 3 to 4 as a side
Diet: Vegan

Print Recipe

Description

Make cannellini beans into a tasty side dish with this easy recipe! It’s packed with Mediterranean flavor and plant-based protein.

Ingredients

15-ounce can cannellini beans
1 tablespoon olive oil
1 teaspoon Herbes de Provence (or Italian seasoning)
3 chives or 1 pinch onion powder
1/2 teaspoon kosher salt
Black pepper, to taste

Instructions

Drain and rinse the beans.
Heat the olive oil over medium-low heat in a small skillet. Add the beans, Herbes de Provence or Italian seasoning, chives or onion powder, salt, and fresh ground pepper. Heat until just warm, about 2 minutes.

Notes

Category: Side Dish
Method: Stovetop
Cuisine: Italian

Keywords: Cannellini beans, Cannellini beans recipe

More bean recipes

Beans are one of our favorite ingredients to use in recipes! Here are a few more ways to use beans in your home cooking:

Spanish Rice and Beans Brings big flavor to humble ingredients! It’s a tasty vegan and vegetarian main dish or easy side dish.
Homemade Refried Beans The texture and flavor are WAY better than canned: plus they’re healthier too (and plant based).
Black Beans and Rice This classic Latin-style side dish is perfect with tacos or as a lunch idea.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Chunky Ham and Bean Soup

The post Chunky Ham and Bean Soup appeared first on Budget Bytes.

Soup season is already on its way out, but I couldn’t resist one more warm and cozy pot of goodness. For this super easy and deliciously chunky Ham and Bean Soup I took cue from my easy Rosemary Garlic White Bean Soup and used a puréed can of beans to thicken the pot, combined that with some chunky and colorful vegetables and a handful of diced ham to round out this meal in a bowl. This is also a great use for your leftover holiday ham, so bookmark this recipe for Easter next month!

Thick & Chunky Ham and Bean Soup

Two bowls of chunky ham and bean soup with torn chunks of bread on the side

What Kind of Beans Should I Use?

I used cannellini beans for this soup because I love their large shape and creamy texture. You can also use a different type of white beans, like navy beans or great northern beans.

Can I Use Dry Beans?

This recipe is written specifically for canned beans. Using dry beans would require different methods and different amounts of liquids and seasoning, so I would need to develop and test a recipe specifically for dry beans before providing instructions.

What Kind of Ham Can I Use?

You can use virtually any cooked ham. The ham I used is an uncured, fully cooked, thick sliced ham. If using pre-sliced ham, a thicker slice works a little better than thin sandwich slices, which won’t give much texture to the soup. If you have leftover cooked ham from Easter or any other holiday, that can also be used in this recipe.

Can I Freeze Ham and Bean Soup?

Yes, this soup is a great candidate for freezing! Simply chill the soup completely in the refrigerator overnight before transferring to the freezer for long term storage (about 3 months). I prefer to divide my soup into single servings before freezing, so they can be reheated as needed and in the amount needed. Quart-sized freezer bags are great for freezing soup, as are the small blue-top Ziploc food storage containers.

Close up front view of a bowl full of chunky ham and bean soup with a spoon lifting some and a chunk of bread in the side of the bowl.

Chunky Ham and Bean Soup

This incredibly easy and deliciously chunky Ham and Bean Soup features a medley of colorful vegetables, browned ham, and plenty of hearty white beans.

Total Cost $6.70 recipe / $1.68 serving

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 1.5 cups each

Calories 553.83kcal

Author Beth - Budget Bytes

Ingredients

1 yellow onion $0.32
3 carrots $0.30
3 ribs celery $0.35
2 cloves garlic $0.16
1 lb. cooked ham $3.75
1 Tbsp cooking oil $0.04
3 15oz. cans cannellini beans $1.47
1/4 tsp dried thyme $0.02
freshly cracked black pepper $0.03
2 cups chicken broth (or more as needed) $0.26

Instructions

Dice the onion, peel and slice the carrots, slice the celery, and mince the garlic.
Dice the ham into bite-sized chunks. Add the ham and cooking oil to a large soup pot. Sauté the ham for 3-5 minutes over medium heat, or until it achieves a decent amount of browning. Remove the browned ham to a clean bowl.
Add the onion, carrots, celery, and garlic to the pot in place of the ham. Sauté the vegetables for about 5 minutes over medium heat, or until the onions have softened. Allow the moisture released from the vegetables to help dissolve the browned bits of ham from the bottom of the soup pot as you stir.
While the vegetables are sautéing, add one of the three cans of beans to a blender, with the liquid from the can, and purée until smooth. Drain the remaining two cans of beans.
Add all three cans of beans (one puréed and two drained) to the soup pot with the vegetables. Also add 1/4 tsp dried thyme, some freshly cracked pepper (about 10 cranks of a pepper mill), and 2 cups chicken broth. Stir to combine, then turn the heat up to medium-high and allow the soup to come to a boil.
Once it reaches a boil, turn the heat down to medium and allow the soup to continue to boil for 15 minutes, stirring occasionally. As the soup boils it will reduce and thicken. If the soup becomes too thick, add more vegetable broth or water to achieve your desired soup consistency.
After the soup has boiled for 15 minutes and has thickened, stir the cooked ham back into the soup. Give the soup a taste and adjust the salt or pepper to your liking. I did not add any additional salt, but I did top each bowl with a little fresh pepper. Serve hot!

Nutrition

Close up of a ladle full of chunky ham and bean soup being held over the soup pot

How to Make Ham and Bean Soup – Step by Step Photos

Chopped vegetables on a cutting board

Before you begin, dice one yellow onion, peel and slice three carrots, slice three ribs of celery, and mince two cloves of garlic.

Uncured ham pacakge

This is the type of ham I used. You can use any cooked ham, but a thicker slice works better than thin sandwich slices. You can also use cooked holiday ham. You’ll need one pound of cooked ham.

Browned ham in the soup pot

Dice one pound of ham and add it to a soup pot with one tablespoon cooking oil. Cook the ham over medium heat for about 5 minutes, or until the ham is browned on the edges. Remove the ham to a clean bowl.

Diced vegetables cooked in soup pot.

Add the onion, carrot, celery, and garlic to the pot in place of the ham and continue to cook over medium for about 5 minutes, or until the onions are softened. Use the moisture released from the vegetables to dissolve the browned bits off the bottom of the pot.

Whole and pureed beans added to soup pot

While the vegetables are cooking, add one of the three cans of cannellini beans to a blender (with the liquid from the can) and purée until smooth. Drain the other two cans. Add the puréed beans and drained beans to the soup pot.

thyme pepper and chicken broth added to the soup pot

Also add 1/4 tsp dried thyme, some freshly cracked pepper, and 2 cups of chicken broth to the pot. Stir to combine. The soup will be fairly watery at this point.

Boiled ham and bean soup

Turn the heat up to medium-high and bring the soup up to a boil. Once it reaches a boil, turn the heat down slightly to medium and let the soup boil for 15 minutes, stirring often. The soup will reduce and thicken as it boils. If it becomes too thick for your liking, simply add a little more water or chicken broth to reach your desired consistency.

Cooked ham being poured back into the soup pot

After boiling the soup for 15 minutes, stir the cooked ham back into the pot. Give the soup a taste and adjust the salt or pepper, if needed.

Finished chunky ham and bean soup in the soup pot with bread on the side

Serve the chunky Ham and Bean Soup hot, preferably with crusty bread for dipping!

Two bowls of chunky ham and bean soup with chunks of bread on the side

The post Chunky Ham and Bean Soup appeared first on Budget Bytes.

Secret Ingredient Tomato Soup

The post Secret Ingredient Tomato Soup appeared first on Budget Bytes.

I don’t know if I’ve told you, but I’m a little bit of a tomato soup fanatic. I’ve made several tomato soup recipes for Budget Bytes over the past ten years, but this week I tried something a little different. This Secret Ingredient tomato soup has not one, but two secret ingredients that make it ultra rich, without using any dairy, or animal products at all, in fact. This super luscious, warm and comforting, thick and delicious Secret Ingredient Tomato Soup is 100% vegan.

Five different white bowls of Secret Ingredient Tomato Soup with whole grain croutons and fresh thyme garnishes

Shown garnished with Easy Baked Homemade Croutons and fresh tyme.

What are the Secret Ingredients??

After the success of my Easy Rosemary Garlic White Bean Soup, which uses puréed cannellini beans to thicken and make the soup extra creamy, I wondered how puréed beans would work in other soups. The cannellini beans did a great job giving this tomato soup body and richness, without having to use butter or cream.

The second secret ingredient is nutritional yeast. If you’ve never had nutritional yeast before, it’s a flakey dehydrated powder that has a slightly nutty or cheesy flavor (it also happens to be high in B vitamins!). The slight cheesy flavor of the nutritional yeast was the final magic touch that took the flavor of this soup over the top. The flavor is super subtle, but rounds out the base notes to keep the flavor deep and rich.

Can I Use a Different Type of Bean?

While I haven’t tried other varieties, I will say that cannellini are particularly smooth and creamy. I wouldn’t expect other beans to give quite as good results.

Can I Freeze This Tomato Soup?

Yes, this tomato soup should freeze beautifully. Just as a reminder, make sure to cool the soup completely in the refrigerator before transferring to the freezer. It’s always a good idea to divide the soup into smaller portions for faster cooling.

A hand holding a white mug full of secret ingredient tomato soup, garnished with croutons and thyme

Secret Ingredient Tomato Soup

This super thick, warm, and comforting tomato soup has two secret ingredients that make it rich and delicious without any dairy. 100% vegan!

2 Tbsp olive oil ($0.32)
1 clove garlic, minced ($0.08)
1/2 tsp dried oregano ($0.05)
1/2 tsp dried basil ($0.05)
1/4 tsp dried thyme ($0.03)
1/4 tsp dried rosemary ($0.03)
1 pinch crushed red pepper ($0.02)
freshly cracked black pepper ($0.02)
3 oz. tomato paste ($0.27)
1 Tbsp brown sugar ($0.04)
1 28 oz. can crushed tomatoes ($0.89)
2 cups vegetable broth ($0.26)
1 15 oz. can cannellini beans ($0.49)
1 Tbsp nutritional yeast ($0.06)
1/4 tsp salt, or to taste ($0.01)

Add the olive oil, minced garlic, oregano, basil, thyme, rosemary, crushed red pepper, and some freshly cracked black pepper (about 10 cranks of a pepper mill) to a soup pot. Cook and stir the herbs and oil over medium heat for about one minute, or until the garlic is soft and fragrant.
Add the tomato paste and brown sugar. Continue to stir and cook the tomato paste mixture over medium heat for 2-3 minutes.
Pour the crushed tomatoes and vegetable broth into the pot and stir to combine. As the soup begins to heat through, add a can of cannellini beans (with the liquid from the can) to a blender and purée until completely smooth. Pour the pouréed beans into the soup and stir to combine again.
Place a lid on the pot and allow it to come up to a simmer. Once simmering, turn the heat down to medium low and let it simmer, stirring occasionally, for 20 minutes.
After simmering for 20 minutes, add the nutritional yeast and stir to combine. Taste the soup and add salt to taste (about 1/4 tsp). Serve hot.

Scroll down for the step by step photos!

How to Make Secret Ingredient Tomato Soup – Step by Step Photos

Garlic, herbs and olive oil in a soup pot

Start by adding 2 Tbsp olive oil, 1 clove of garlic (minced), 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp dried thyme, 1/4 tsp dried rosemary, a pinch of crushed red pepper, and some freshly cracked black pepper to a pot. Cook and stir over medium heat for about one minute, or just until it begins to sizzle and the garlic becomes fragrant.

Add tomato paste and brown sugar to the soup pot with oil and herbs

Next, add 3 oz. tomato paste (just eyeball 1/2 of a 6 oz. can, or about 5 Tbsp) and 1 Tbsp brown sugar to the soup pot with the oil and herbs. Continue to cook and stir for 2-3 more minutes.

Cooked tomato paste with oil and herbs

The tomato paste and oil mixture looks weird, and won’t really mix together, but don’t worry, you’re doing it right.

Crushed tomatoes and vegetable broth added to soup pot

After cooking the tomato paste for a few minutes, add 1 28 oz. can of crushed tomatoes and two cups of vegetable broth. Stir to combine and let it begin to heat through, still over medium heat.

Pureed white beans in a blender, from above.

Pour one 15 oz. can of cannellini beans, with the liquid in the can, into a blender and purée until completely smooth.

Pureed cannellini beans being stirred into tomato soup

Pour the puréed cannellini beans into the pot with the tomato soup and stir to combine. Place a lid on the pot, and allow it to come up to a simmer. Once simmering, turn the heat down to medium-low, and let it simmer for 20 minutes, stirring occasionally.

Simmered soup, with nutritional yeast added

After simmering for 20 minutes, add 1 Tbsp nutritional yeast and stir to combine. Taste the soup and add salt to your liking (I added 1/4 tsp). You can also add more nutritional yeast for extra cheesy goodness, if you like!

Five different bowls full of tomato soup with the soup pot and ladle at the top

It’s sooooo rich and delicious!!

Overhead view of secret ingredient tomato soup in a white bowl with black rim, and a black spoon.

The post Secret Ingredient Tomato Soup appeared first on Budget Bytes.

Easy Rosemary Garlic White Bean Soup

The post Easy Rosemary Garlic White Bean Soup appeared first on Budget Bytes.

This past week I was talking to a reporter from MarketWatch and as I told the story of Budget Bytes I joked about being a broke college graduate and not wanting to eat canned beans times a day. Well, I’m kind of eating my words now because when canned beans are prepared like this, I seriously could eat them all day, every day! This easy Rosemary Garlic White Bean Soup only takes eight simple ingredients, is crazy flavorful, and will give you all those warm cozy fall vibes!

Three bowls of Rosemary Garlic White Bean Soup with different toppings like toasted bread, croutons, and pesto.

How to Serve Rosemary Garlic White Bean Soup

This soup is fairly simple at heart, but still has bold flavor that stands up on its own, with maybe just a piece of crusty bread for dipping. That being said, I got creative when I was photographing the soup and started added some fun toppings. I drizzled a little pesto over one bowl, topped another with some homemade croutons, and shaved a bit of fresh Parmesan over another. I can also imagine a little melty gruyere or smoked mozzarella would be fabulous, or even just a dash of hot sauce.

Optional Add-Ins

You know I like to keep things simple, but if you happen to have these ingredients on hand and need to use them up, feel free to toss them into your Rosemary Garlic White Bean Soup:

Diced carrots or celery sautéed with the onion
Bacon cooked until brown, the fat used in place of the olive oil (remove bacon and add back to the soup after cooking)
Ham sautéed with the onions until crispy
Zucchini added with the beans
Kale or spinach stirred into the soup at the end
Lemon juice added to the soup after cooking (1-2 Tbsp)

Can I Use Dry Beans?

You can definitely make a similar soup using dry beans, but it would require several extra steps, which I would need to test before offering instructions.

A bowl of Rosemary Garlic White Bean Soup with croutons and a black spoon in the middle

Can I Make This in an Instant Pot?

Since this soup doesn’t require any fancy techniques, you can probably just use the “soup” function on the Instant Pot (you may still want to use the sauté function for the first step with the garlic and oil). But it’s so fast on the stove top, it might be faster to do it this way than waiting for the IP to come up to pressure and depressurize!

Can I Freeze This Rosemary Garlic White Bean Soup?

Absolutely! This soup will freeze very well. I made a fairly small batch, but you can easily double it and freeze half for later. To double the recipe, change the number of servings in the recipe card below to 8, and all the other ingredients will auto adjust.

Easy Rosemary Garlic White Bean Soup

This incredibly easy Rosemary Garlic White Bean Soup takes only eight simple ingredients to deliver a bowl full of rich, bold flavor.

2 Tbsp olive oil ($0.32)
4 cloves garlic ($0.32)
3 15 oz. cans cannellini beans ($1.47)
2 cups vegetable (or chicken) broth ($0.26)
1/2 tsp dried rosemary ($0.05)
1/4 tsp dried thyme ($0.02)
1 pinch crushed red pepper ($0.02)
freshly cracked pepper to taste ($0.03)

Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.
Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant.
Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine.
Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.
Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth). Serve hot, with crusty bread for dipping!

Scroll down for the step by step photos!

Close up of a ladle full of rosemary garlic white bean soup hovering over the soup pot, steam coming off the soup.

Love beans as much as I do? Check out my entire recipe category dedicated to BEANS! :D

Step by Step Photos

Pureed white beans in a blender, from above.

Before you begin, add one can of cannellini beans, with the liquid in the can, to a blender and purée until smooth.

Minced garlic and olive oil in a soup pot

Mince four cloves of garlic and add them to a soup pot with 2 Tbsp olive oil. Sauté over medium for about one minute, or just until the garlic becomes really fragrant.

Add white beans (whole and pureed) to the soup pot

Add two DRAINED cans of cannellini beans, plus the can of puréed beans to the soup pot.

Broth and herbs added to the soup.

Also add 2 cups vegetable or chicken broth, 1/2 tsp dried rosemary, 1/4 tsp dried thyme, a pinch of red pepper flakes, and some freshly cracked pepper. Stir to combine.

Simmered rosemary garlic white bean soup

Place a lid on the pot, turn the heat up to medium-high, and bring it up a boil. Once boiling, turn the heat down to medium low, remove the lid, and let it simmer for 15 minutes, stirring occasionally. After simmering for 15 minutes, smash some of the beans to thicken the soup even more. Give it a taste and add salt if needed (I did not add any).

Three bowls of rosemary garlic white bean soup with different toppings (pesto, croutons, Parmesan).

Serve the soup hot with crusty bread for dipping, or whatever fun toppings you might have on hand!

Close up of a spoonful of rosemary garlic white bean soup.

The post Easy Rosemary Garlic White Bean Soup appeared first on Budget Bytes.

Lemon Dill Salmon and Kale Salad

I made the most amazing Lemon Dill Tahini Dressing this week and I have a looooong list of foods that I can’t wait to pour it over, but my first choice was this light but filling no-cook summer salad. This Lemon Dill Salmon and Kale Salad takes advantage of the convenience of canned salmon to […]

The post Lemon Dill Salmon and Kale Salad appeared first on Budget Bytes.

I kept this salad simple with only a couple of toppings, but I there were so many different ingredients I wanted to pile on there. I’m going to include a list of other toppings that would go great with this salad and dressing, just in case you happen to have them on hand and want to get fancy!

Overhead view of the Lemon Dill Salmon and Kale Salad with a jar of dressing and cut lemon on the side

Other Topping Options

You know I like to keep things simple, but if you want to get a little extra fancy with this Salmon and Kale Salad, or just happen to have some extra ingredients that need to be used up, here are some other ingredients that would match the flavor profile:

Hard boiled egg
Avocado
Croutons or toasted pita
Blistered tomatoes (see the technique in this Parsley Pesto Pasta recipe)
Spinach in place of kale
Pasta (orzo, couscous, bowtie) or quinoa
Feta
Tuna in place of the salmon
Or skip the greens all together and make it just a salmon and bean salad, like this Tuna and White Bean Salad

How to Store This Lemon Dill Salmon and Kale Salad for Meal Prep

This salad is a natural for meal prep. Kale holds up super well in the fridge, as do beans, canned salmon, and this dressing. I think the entire salad assembled, minus the dressing, would hold up flawlessly in the refrigerator for four or five days. The only reason I suggest leaving the dressing separate is so that it doesn’t get absorbed by the beans and turn dry.

Why Canned Salmon?

I love using canned salmon because it’s shelf stable and doesn’t require any prep, so you can keep it on hand for last minute meals. That being said, you can use fresh cooked salmon, or even smoked salmon in this recipe as well.

Lemon Dill Salmon and Kale Salad

This super simple Lemon Dill Salmon and Kale Salad is a fast, convenient, and filling lunch for hot summer days when it's too hot to cook.

Lemon Dill Tahini Dressing

1/4 tsp garlic powder ($0.02)
1/4 tsp onion powder ($0.02)
1/2 tsp dried dill ($0.05)
1/2 tsp dried parsley ($0.05)
1/4 tsp salt ($0.02)
freshly cracked pepper ($0.03)
1/4 cup tahini ($0.75)
1/4 cup warm water ($0.00)
3 Tbsp lemon juice ($0.09)

Salad

6 oz. chopped kale (1/2 of a 12oz. bag) ($1.60)
1 15oz. can cannellini beans ($0.49)
1 6oz. can salmon ($3.59)
1/4 red onion ($0.11)

First, make the Lemon Dill Tahini Dressing. Add the garlic powder, onion powder, dried dill, dried parsley, salt, some freshly cracked pepper, tahini, warm water, and lemon juice to a bowl and whisk or stir until smooth.
Wash and finely chop the kale. Rinse and drain the can of cannellini beans. Drain the canned salmon. Thinly slice the red onion. If red onion tends to be too strong for you, soak them for a few minutes in ice water to mellow them out.
To build the salad, fill each bowl with a couple large handfuls of the chopped kale. Top with 1/3 of the cannellini beans, 1/3 of the canned salmon, and a few slices of red onion. Drizzle the Lemon Dill Tahini Dressing over top and enjoy!

What about that leftover red onion? Make these quick pickled red onions! They’re great on sandwiches, nachos, tacos, salads, and more.

Close up of a forkful of Lemon Dill Salmon and Kale Salad with the salad bowl in the background

Step by Step Photos

Smoothed out Lemon Dill Tahini Dressing, stirred with a red spatula.

Make the Lemon Dill Tahini Dressing first. In a bowl, stir together 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, 1/2 tsp dried dill, 1/2 tsp dried parsley, and some freshly cracked pepper (about 10 cranks of a pepper mill), 1/4 cup tahini, 1/4 cup warm water, and 3 Tbsp lemon juice. Stir until the dressing is smooth.

Finely chopped kale

Wash and finely chop about 6 oz. of kale. I don’t expect anyone to weigh out their kale, and it’s a bit difficult to accurately measure the volume of something like kale. Instead I just estimated half of the 12oz. bag of kale that I had purchased. This ingredient is very flexible and the amount is not critical to the recipe, so if you’re still unsure about how much to use, just chop as much as you’d like to fill your bowl(s).

Sliced Red onion in ice water

Thinly slice about 1/4 of a red onion. If red onion is a bit too strong for you, soaking it for about 5 minutes in ice water really helps mellow it out.

This is the canned salmon I’ve been using. Since canned salmon can be a bit pricier and it’s shelf stable, I stock up when it goes on sale!

Building the salmon and kale salad with drained beans and canned salmon on the side.

Rinse and drain one 15oz. can of cannellini beans and drain one 6oz. can of salmon. To build the salads, just fill your bowl with the desired amount of kale, add 1/3 of the beans, 1/3 of the salmon, and a few slices of red onion.

Lemon Dill Tahini Dressing being drizzled over a salmon and kale salad

Drizzle the Lemon Dill Tahini Dressing over top and enjoy!

Half stirred Lemon Dill Salmon and Kale Salad with a black fork and jar of dressing on the side.

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