- Prep Time
- 15 mins
- Total Time
- 20 mins
- 1/2 bunch
- kale, stems and ribs removed, leaves shredded
- 1 can
- white kidney beans, drained and rinsed
- 540 mL
- plums, pitted and thinly sliced
- hard-boiled eggs, halved lengthwise
- 2 tbsp
- olive oil
- 30 mL
- 1 tbsp
- red wine vinegar
- 15 mL
- 1/4 tsp
- 1 mL
In a large bowl, combine kale, white beans and plums.
In a small bowl, whisk together olive oil, red wine vinegar and salt.
Pour dressing over kale mixture; toss to coat. Top with eggs.
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