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Mexican Kale Salad with Cilantro-Lime Vinaigrette

Kelley Simmons
Course Salad

Ingredients
  

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 jalapeƱo 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.