Mexican Kale Salad
I cook for the entire family on Wednesdays. This week dinner included the entire clan since my daughter and her husband were also visiting Norfolk for the week. I had a tray of chicken enchiladas in the freezer and a tray of beef enchiladas in the refrigerator already made.
A salad…I needed a salad. I had purchased a huge bunch of kale at the Farmers Market, so the internet search began. I found the perfect compliment to my meal on IFOODREAL.
- 4 Cups Chopped Kale Firmly Packed (I used closer to 6 cups)
- 14 Oz. Canned Black Beans Rinsed and Drained
- 1 Cup Frozen Corn Thawed
- 1 Large red pepper Finely Chopped
- 1 Large Yellow Pepper Finely Chopped
- 1/2 Cup Red Onion Finely Chopped
- 1/2 Cup Cilantro Finely Chopped
- 1 Tbsp Jalapeno Seeded and Minced
- 1 Large Tomato Chopped
- 1 1/2 Avocado Chopped
- 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.
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!
