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.

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Prep Time
25 min
25 min



  • 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