White Bean and Kale Salad

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Drain beans. Add 6 cups of water and cook over medium heat until tender, approximately 40 to 45 minutes. Saut? onion in large pan in 1 tablespoon olive oil until soft, approximately 5 to 7 minutes. Add 1 tablespoon balsamic vinegar and cook for an additional minute, stirring constantly to prevent scorching. Saut? kale in large pan over medium-high heat with 1 tablespoon olive oil until tender, about 3 to 4 minutes. Stir while cooking to avoid sticking. Just before removing kale from pan add the remaining 1 tablespoon balsamic vinegar. Set aside in a medium-sized bowl. When beans are tender, remove from heat, drain, and place in refrigerator to cool. Once beans have cooled for 10 minutes, toss them with kale, currants, lemon juice, salt, chili pepper, and saut?ed onion. Add black pepper and additional salt to taste.

Yield: 4 servings

Note: Nutrition Information: 345 calories, 15 g fat, 14 g protein, 44 g carbohydrate, 12 g dietary fiber, 0 mg cholesterol, 185 mg sodium Copyright ? 2006 Felicia Drury Kliment Author Felicia Drury Kliment is a nutritional consultant in private practice and the author of the acclaimed book The Acid-Alkaline Balance Diet. Visit her website at www.eatrightforyourmetabolism.com