13.5 oz(398 ml) can butter beans, drained and rinsed
sea salt and ground black pepper, to taste
Instructions
Make the garlicky bread crumbs. Set a medium sauté pan over medium heat. Once hot, pour in the olive oil and swirl it around. Add the bread crumbs, nutritional yeast, garlic powder, salt, and pepper. Stir often, until bread crumbs are golden brown and crisp, about 5-7 minutes. Remove from heat and set aside.
Make the grainy mustard tahini. In a medium bowl, whisk together the tahini, salt, pepper, garlic, grainy mustard, lemon juice, olive oil, and maple syrup. Then, while whisking, slowly pour in the ice water. Once you have a homogenous, creamy, and fluid/pourable texture, you're good! You may have to add a bit more water to get it to this point. Once the dressing is to your liking, set aside.
Assemble the salad! In a large bowl, combine the arugula, kale, radicchio, basil, pickled red onions, butter beans, salt, and pepper. Pour all of the grainy mustard tahini dressing over the salad and toss to combine. Top the salad with the garlicky bread crumbs.
Recipe Notes
Plenty of gluten free bread options work great for the fresh bread crumbs here!
I used red kale from my garden for these photos, but Lacinato kale is ideal in this salad.
To make prep easier, you can mix up the dressing and keep it in the fridge for up to a week. It may need a little loosening with water straight out of the fridge though.
This kale arugula butter bean salad is nourishing, hearty, flavourful, and ready in about 30 minutes. Grainy mustard tahini is creamy and delicious with peppery greens, and garlicky bread crumbs add crunch.