Description
A vibrant kale salad with black beans, corn, and a zesty cilantro-lime dressing. Perfect for a light lunch or side dish.
Ingredients
Units
For the Salad
- 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)
For the Cilantro Lime Vinaigrette
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon honey
- 1 tablespoon fresh cilantro, chopped
- Salt and pepper, to taste
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
- Whisk all of the vinaigrette ingredients together in a small bowl. Season with salt and pepper to taste.
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