Loaded with black beans, bell peppers and corn, this Mexican kale salad is anything but boring.
This Mexican Kale is the perfect lunch of summer dinner. It’s loaded with fresh veggies and comes together in minutes!
I made this chopped kale salad without meat however you could always serve this with chicken, steak or fish.
I like to grill my corn or saute it before putting it on the salad. It adds so much more flavor.
For the dressing I use fresh squeezed lime juice, honey olive oil, cilantro and garlic. It’s light and refreshing and the perfect compliment to this salad!
Click here for the Cilantro-Lime Vinaigrette recipe.
Print
Mexican Kale Salad with Cilantro-Lime Vinaigrette
Ingredients
Scale
Mexican Kale Salad
- 4 cups chopped curly kale
- 1–2 teaspoons olive oil
- 1 large red bell pepper (diced)
- 1 15 ounce can black beans
- 1 cup corn
- 2 tablespoons cilantro (roughly chopped)
- 3 tablespoons cotija cheese
- 1 small jalapeño (sliced)
Cilantro Lime Vinaigrette
- Click the link above for the recipe.
Instructions
Mexican Kale Salad
- Prep the kale by washing and drying.
- Add the kale to a large bowl and drizzle with oil. Massage the kale with the oil. (This helps soften up the kale)
- Top the salad with the rest of the ingredients.
- Serve immediately with a drizzle of the cilantro lime vinaigrette.
Cilantro Lime Vinaigrette
- Click the link above for the recipe.
- Category: Salad
