Black and white bean salad with carrots, kale stems, and radishes

Indulge in a vibrant mix of black and white beans, complemented by the crunch of fresh carrots, kale stems, and tangy radishes. A tasty and nutritious salad bursting with flavors.

Ingredients:

• 1 cup dried white beans
• 1/4 cup dried black beans
• 2 whole cloves of garlic
• 2 teaspoons salt
• 3 whole peppercorns
• 1 3-inch piece of kombu (helps to break down enzymes in the beans for easier digestion!)
• 1 large carrot, peeled
• stems from a bunch's worth of kale (save the leaves for a salad later in the week)
• 4 whole radishes (the leaves would be great in that kale salad you might make with the kale leaves)
• 2 tablespoons red wine vinegar

Instructions:

1. Combine the white and black beans, whole garlic cloves, salt, peppercorns, and kombu in a pot. Add enough water to cover the ingredients by two inches. Bring the mixture to a boil, then lower the heat and simmer until the beans are soft and tender.
2. While the beans are cooking, chop the carrot and kale stems and set them aside. Chop the radishes and set them aside in a separate bowl.
3. Once the beans are soft, add the diced carrots and kale stems, mix gently, cover the pot, and turn off the stove. The remaining heat will gently cook the vegetables.
4. After the beans have completely cooled (this may take some time, but it's worth it to retain the crunch of the radishes), strain the mixture using a colander. Return the strained ingredients back to the pot (keeping it a one-pot dish). Combine the chopped radishes and red wine vinegar, adjust the seasoning, and it's ready to be served!

Summary:

• Calories: 901 kcal
• Fat: 3 g
• Protein: 60 g
• Carbs: 165 g
• Potassium: 4757 mg
• Magnesium: 507 mg