Kale and Kidney Bean Salad

You can serve this salad as a side for supper then pack a container for lunch the next day, and the next and the next...

Ingredients:
1  1/2 cups packed chopped kale
19 oz can kidney beans, drained and rinsed
1/2 cup diced cucumber
1/4 cup diced sweet red pepper
1/3 cup kernel corn

2 tbsps olive oil
1 tbsp red wine vinegar
1 tsp dijon mustard
1 tsp honey
herbed sea salt and black pepper

1 tbsp sunflower seeds (optional)

So, pretty simple... combine all the veggies. You can massage the kale, but not necessary as it will soften with the dressing as it sits. Mix up the dressing and toss together. Refrigerate about 1 hour before serving.

Top with sunflower seeds if you like and store in the fridge for up to 5 days.