Bean Scape Salad e1443592752367

Simple Summer Salad

Toronto Garlic Festival
Course Appetizer, Salad, Snack
Servings 4



  • .25 cup Extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 30 ml Apple cider vinegar
  • 0.25 Juice of lemon
  • 0.5 tsp Fresh crushed black pepper
  • Crushed sea salt to taste

Salad Ingredients

  • 540 ml Can white kidney beans drained
  • 540 ml Can red kidney beans drained
  • 1 Bell Pepper any colour, chopped fine
  • 2 Hakurei turnips coarse chopped
  • 750 ml Cherry tomatoes cut in half
  • 500 ml Kale chopped fine
  • 250 ml Garlic scapes finely chopped (or 3 cloves garlic, chopped fine)


  • In a small mixing bowl whisk (or stir with a fork) the oil into the mustard.
  • Mix in remaining dressing ingredients and set aside. If the dressing ingredients appear separated (not emulsified) add a tablespoon of cold water and stir.
  • Place salad ingredients in a large salad bowl.
  • Pour dressing onto salad and toss, using a large slotted spoon to thoroughly but gently coast the salad ingredients with the dressing.
  • Serve immediately or keep refrigerated for up to two days.


Kale after a fall frost will taste particularly sweet.
More garlic recipes here