Creamy Mexican Kale Salad with raw kale, black beans, corn, cilantro and creamy cumin flavoured avocado dressing.
Author:Olena of ifoodreal.com
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:20 minutes
Yield:6 servings (as a side) 1x
Method:No Cook + Chop
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
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
In a large salad bowl, add kale, black beans, corn, bell peppers, avocado, tomato, red onion, cilantro and jalapenos.
In a food processor or blender, add 1/2 avocado, warm water, lime juice, cumin, salt, pepper and process until smooth.
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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