Mexican Kale Salad Recipe
Prep Time:
15 minutes
Cook Time:
Servings:
6 Servings
Ingredients
  • 1 ½ bunches curly kale
  • ¼ cup + 1 teaspoon olive oil, divided
  • 1 ¼ teaspoon salt, divided
  • 1 red pepper, diced
  • 1 (15 ounces) can black beans, rinsed
  • 1 ½ cups corn
  • 1 cup diced tomatoes
  • 1 tablespoon jalapeño, diced
  • ¼ cup cilantro, chopped
  • 1 large avocado, chopped or sliced
  • ¼ red onion sliced
  • juice of 2 limes + more for garnish
  • 1 garlic clove, crushed
  • 1 tablespoon honey
  • 1 teaspoon cumin
Directions
  1. Strip the kale leaves from the stems, cut the leaves into thin slivers, and put them into a large bowl.
  2. Add 1 teaspoon of oil and ¼ teaspoon of salt to the kale. With your hand, massage the kale for several minutes.
  3. Add the red pepper, black beans, corn, tomatoes, jalapeño, cilantro, avocado, and onion to the bowl.
  4. In a small bowl or mason jar mix up ¼ cup of olive oil, juice of 2 limes, the garlic clove, honey, cumin and 1 teaspoon of salt.
  5. Toss the dressing over the salad and serve. Top with pepitas if desired.