Mexican Kale & Bean Salad

This bowl packs a little of everything for a light yet satisfying lunch or dinner that will keep your taste buds guessing with every single bite.
Mexican Kale and Bean Salad with Avocado Dressing Recipe

A vitamin-rich avocado-yogurt dressing beautifully bind this salad together.

  • Duration
  • Prep Time
  • 4Servings



  • 1 bunch kale, thick stems removed and thinly sliced
  • 2 ears corn, cooked and kernels removed
  • 1 orange or red bell pepper, julienned
  • 1 15-oz BPA-free can black beans or chickpeas, drained and rinsed
  • 2 cups cherry or grape tomatoes, halved
  • 2 cups blanched and drained green beans, halved
  • smoked paprika or ground chipotle pepper, optional


  • 1 avocado, peeled and pitted
  • 1 cup whole-milk Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tsp ground cumin
  • 1 clove garlic, roughly chopped
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper


1. Divide kale among 4 containers. Top kale with mounds of corn, bell pepper, black beans, tomatoes and green beans. (Alternatively, layer all vegetables in a glass jar with a lid.) Sprinkle smoked paprika over vegetables (if using).

2. In a blender or small food processor, blend all dressing ingredients. Store dressing in a separate container and toss with salad just before serving.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 341
  • Carbohydrate Content: 46 g
  • Cholesterol Content: 8 mg
  • Fat Content: 12 g
  • Fiber Content: 14 g
  • Protein Content: 18 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 255 mg
  • Sugar Content: 16 g
  • Monounsaturated Fat Content: 7 g
  • Polyunsaturated Fat Content: 2 g