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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Ingredients
Salad
- 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
Dressing
- 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
Preparation
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