Mexican Kale Salad

4.8 from 13 reviews

Creamy Mexican Kale Salad with raw kale, black beans, corn, cilantro and creamy cumin flavoured avocado dressing.

  • Author: Olena of
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings (as a side) 1x
  • Category: Salad
  • Method: No Cook + Chop
  • Cuisine: Mexican


Kale Salad:

  • 4 packed cups baby or full-grown kale (stalks removed & coarsely chopped)
  • 14 oz can low sodium black beans, drained and rinsed
  • 1 cup corn, fresh or frozen (thawed)
  • 2 large bell peppers, diced
  • 1  1/2 large avocado, pitted and diced
  • 1 large tomato, chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 cup cilantro, finely chopped
  • 1 tbsp jalapeño peppers, seeded & minced

Avocado Dressing:

  • 1/2 large avocado, pitted
  • 1/2 cup warm water
  • 1/2 lime, juice of
  • 1 tsp cumin
  • 3/4 tsp salt
  • 1/2 tsp black pepper


  1. In a large salad bowl, add kale, black beans, corn, bell peppers, avocado, tomato, red onion, cilantro and jalapenos.
  2. In a food processor or blender, add 1/2 avocado, warm water, lime juice, cumin, salt, pepper and process until smooth.
  3. Pour over salad, gently toss and serve.

Store: Refrigerate tossed salad for up to 24 hours.

Make Ahead: You could prepare Salad and Dressing in advance, refrigerate for up to 24 hours and combine before serving. Dressing does get brown a bit but once mixed with the salad ingredients, it’s not noticeable.

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