If you're like me, you're taste buds love both sweet and savory (I know, the struggle is real). Luckily, that's what makes this salad so great. It combines the best of both worlds, with the tart, juicy plums making the salad a perfect dish for summer. It makes a great addition to any BBQ or picnic, but be careful, it's so damn good that you might want to keep it all for yourself. —Amy Tischler
green curly kale
1 19 ounces
can cannelini beans, drained and rinsed
1 16 ounces
jar roasted red peppers, drained and rinsed
medium cucumber, cut into 1-inch chunks
olive oil, divided
finely chopped shallot
fresh lemon juice
salt, plus more to taste
freshly ground black pepper, plus more to taste
small red plums, halved, pitted, and thinly sliced
loosely packed basil leaves, torn
In This Recipe
In a medium bowl, combine the kale, beans, peppers, cucumber, and 1 tablespoon of olive oil.
In a small bowl, whisk together the remaining 3 tablespoons of olive oil, shallot, honey, lemon juice, salt, and pepper, until fully emulsified.
Slowly pour the dressing over the salad and lightly toss until mixed. Add the plums, basil, and salt and pepper to taste.
Toss the salad once more and serve, garnishing with more basil as desired.