Mexican Kale Salad
Updated: Sep 4
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
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.