You massage the kale. That is the step most people skip, and it is the reason most kale salads taste like chewing on a hedge. A drizzle of olive oil, two minutes of squeezing and rubbing with your hands, and the leaves go from tough and bitter to dark, tender, and almost silky.
After that, everything goes on top. Black beans, corn, diced red bell pepper, sliced jalapeño, chopped cilantro, and crumbled cotija. The cilantro-lime vinaigrette ties it together. It is a big, colourful bowl, and every forkful has a different combination of textures. Crunchy pepper. Soft beans. Sharp cheese. Heat from the jalapeño.
How to Make Mexican Kale Salad
Massage Until the Colour Changes
Drizzle 1-2 teaspoons of olive oil over the chopped kale and work it with your hands for a full 2 minutes. The leaves should turn a deeper green and reduce in volume by about half. If it still feels stiff and papery, keep going. Under-massaged kale tastes raw and tough regardless of what you put on it. 
Build the Toppings in Layers
Drain and rinse the black beans. Add them to the kale with the corn, diced red bell pepper, sliced jalapeño, chopped cilantro, and crumbled cotija cheese. Each component should be visible, not buried. The contrast of colours is part of what makes this salad work on a table.
For less heat, remove the seeds and membranes from the jalapeño before slicing. For more, leave them in or use a serrano pepper.
Mexican Kale Salad with Cilantro-Lime Vinaigrette
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Omnivore, Vegetarian
Description
A vibrant kale salad with black beans, corn, and a zesty cilantro-lime dressing. Perfect for a light lunch or side dish.
Ingredients
- 4 cups (950 ml) chopped curly kale
- 1-2 tsp olive oil
- 1 large red bell pepper (diced)
- 1 15 ounce (425 g) can black beans
- 1 cup (240 ml) corn
- 2 tbsp cilantro (roughly chopped)
- 3 tbsp cotija cheese
- 1 small jalapeño (sliced)
Instructions
- Prep the kale by washing and drying.
- Add the kale to a large bowl and drizzle with oil. Massage the kale with the oil.
- Top the salad with the rest of the ingredients.
- Serve immediately with a drizzle of the cilantro lime vinaigrette.
- Cilantro Lime Vinaigrette
Notes
- For a milder flavor, remove the seeds and membranes from the jalapeño before slicing.
- To make this a heartier meal, add grilled chicken or shrimp.
- Store leftover salad (without dressing) in an airtight container in the refrigerator for up to 2 days; add dressing just before serving.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 25
- Fiber: 5
- Protein: 7
- Cholesterol: 10
Frequently Asked Questions
What is cotija cheese?
A dry, crumbly Mexican cheese with a salty, sharp flavor. It does not melt. If you cannot find it, use feta or a dry ricotta salata. Parmesan works in a pinch but the flavor is different.
Can I make this ahead?
Yes. Massage the kale and store it in the fridge for up to a day. It actually gets more tender overnight. Add the toppings and dressing right before serving so the beans and corn stay firm.
How do I make the cilantro-lime vinaigrette?
Blend fresh cilantro, lime juice, olive oil, a clove of garlic, salt, and a pinch of cumin until smooth. Adjust lime and salt to taste. It should be bright and sharp, not oily. Keeps in the fridge for 3-4 days.
