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  • lyonelm9

Mexican Kale Salad

Updated: Sep 4, 2023


Kale Salad:

  • 4 cups (5 oz) regular or baby kale stalks removed & coarsely chopped

  • 14 oz can low sodium black beans drained and rinsed

  • 1 cup corn fresh or frozen (thawed)

  • 2 medium bell peppers diced

  • 1 1/2 large avocado pitted and diced

  • 1 large tomato chopped

  • 1/2 cup red onion finely chopped

  • 1/2 cup cilantro finely chopped

  • 1 tbsp jalapeño peppers seeded & minced

Avocado Dressing:

  • 1/2 large avocado pitted

  • 1 tiny piece jalapeno seeded for less heat

  • 1/2 cup warm water

  • 1/2 lime juice of

  • 1 tsp cumin

  • 1/2 tsp salt

  • 1/2 tsp ground black pepper


In a large salad bowl, add kale, black beans, corn, bell peppers, avocado, tomato, red onion, cilantro and jalapenos.

  • In a food processor or blender, add 1/2 avocado, jalapeno, warm water, lime juice, cumin, salt, pepper and process until smooth.

  • Pour dressing over salad, gently toss and serve.

Store: Refrigerate tossed salad for up to 24 hours. Make Ahead: You could prepare Salad and Dressing in advance, refrigerate for up to 24 hours and combine before serving. Dressing does get brown a bit but once mixed with the salad ingredients, it's not noticeable.

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