Mexican Kale Salad
| Servings | Prep Time |
| 8People | 30Minutes |
|
|
Ingredients
Salad
- 4 Cups Chopped KaleFirmly Packed (I used closer to 6 cups)
- 14Oz. Canned Black BeansRinsed and Drained
- 1Cup Frozen CornThawed
- 1Large red pepperFinely Chopped
- 1Large Yellow PepperFinely Chopped
- 1/2Cup Red OnionFinely Chopped
- 1/2Cup CilantroFinely Chopped
- 1 Tbsp JalapenoSeeded and Minced
- 1Large TomatoChopped
- 1 1/2 AvocadoChopped
Instructions
- Add all salad ingredients to a large bowl. I left them separated and refrigerated until ready to dress and serve
- Add all dressing ingredients to a blender or food processor and blend until smooth.
- Add the dressing to the salad and toss just before serving.
Recipe Notes
This was the perfect compliment to our Mexican meal. What proved to be a great surprise….it was just as good for lunch the next day. In fact if thinly sliced chicken or beef were added it would be a great dinner salad as well.
As for the avocado dressing…outstanding and so simple. I can’t wait to try it on my corn and black bean salad among other things.
This is definitely a keeper!
