Warm Kale Salad with Wild Rice & White Beans

Warm Kale Salad with Wild Rice & White Beans is a healthy and hearty salad that is perfect for any weeknight or dinner party. Baby Kale leaves are tossed with sautéed onion, white beans, and wild rice for a delicious comforting meal.

Warm Kale Salad with Wild Rice & White Beans

Warm Kale Salad with Wild Rice & White Beans

One of my favorite things to do with a salad is to add grains or beans to it to make it a little more hearty and filling. I love warm salads for this reason, and this recipe is one of my go-to dinners when I’m craving a bowl/warm salad type of meal.

Warm Kale Salad with Wild Rice & White Beans
Warm salad ideas

Wild rice is my favorite kind of rice (it’s the chewy texture for me), and I just think that white beans and sautéed onions go SO perfectly with it. Throw in some baby kale and you have yourself a well-rounded meal full of protein, carbs, vegetables, and deliciousness.

It is amazing all on its own, but you can definitely add any type of dressing you’d like! I’ve done everything from balsamic, lemon vinaigrette, and even a tahini dressing. This salad is so versatile and goes well with so many different flavored dressings.

Warm Kale Salad with Wild Rice & White Beans

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Warm Kale Salad with Wild Rice & White Beans

Servings 6


  • 1 cup uncooked wild rice
  • 2 cups broth , vegetable or bone broth
  • 1 yellow onion , thinly sliced
  • 2 (15oz) cans white beans , rinsed and drained
  • 6 cups baby kale
  • 1 tsp paprika
  • salt and pepper to taste
  • 2 tbsp extra virgin olive oil


  • Start by cooking the rice. Combine the rice and broth in a medium size pot over high heat. Cover with a lid and bring it to a boil. Once boiling, lower the heat to medium-low and let it simmer for 45 minutes, or until all of the liquid is absorbed.
  • Next, preheat a large skillet over medium heat. Add the olive oil, then add the onion, paprika, and a pinch of black pepper. (don't add salt yet because it will prevent the onion from browning) Stir the onion occasionally for about 10 minutes, and let them cook until they have turned a nice golden brown color.
  • When the onions are done cooking, add in the rinsed beans, season with a pinch of salt, and give it all a stir. Then let it cook for about 2 minutes, stirring frequently. 
  • Remove the pan from the heat, then add the cooked rice to the bean mixture, and stir it all together. 
  • To finish assembling the salad, add the kale to a large serving bowl, and then top the kale with the warm rice mixture (this will gently wilt the kale). Stir it all together, and serve! Add dressing if desired.


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