simple is beautiful

Mexican Kale Salad

Thursday, April 13, 2017



Surprisingly, the kale I planted last fall managed to survive the winter.  So we've been having kale often while it lasts!  It's one of my favorite greens for salads because the sturdy leaves last a couple of days in the fridge after being tossed with dressing - unlike other lettuces that wilt. This Mexican kale salad is great on its own, especially as a leftover for lunch, but is also a nice addition to a cookout. The other night I served it with grilled pork tenderloin and grilled pineapple.  We had enough left over to have for lunch a couple of days.


Mexican Kale Salad

4 cups kale chopped
14 oz. can black beans (rinsed)
14 oz. can corn or 4 ears grilled (even better!)
1 large bell pepper, chopped
1 1/2 large avocados, chopped
1 cup grape tomatoes, halved
1/2 cup red onion, finely chopped
1/2 cup cilantro, finely chopped
1 jalapeno, seeded & chopped

For dressing blend together:

1/2 large avocado
juice of  one lime
1 teaspoon cumin
1/2 teaspoon salt
pepper to taste

Toss ingredients together with dressing & serve.




3 comments:

  1. This salad looks amazing and I can't wait to try it, René! Isn't it the best when you can go pick your own kale from your yard?! Happy weekend ~

    ReplyDelete
  2. Is the second ingredient in the dressing supposed to be an oil, or the avocado should equal half a cup? Can't wait to try this delicious recipe (and wish I had kale in the garden, too!) Thanks for sharing.

    ReplyDelete
    Replies
    1. 1/2 cup is a typo and should not be there. Thank you for bringing this to my attention. :)

      Delete

Thanks so much for stopping by! I love your comments and read each and every one. Your questions will be answered here or you can email me at rene.cottageandvine@gmail.com

Related Posts Plugin for WordPress, Blogger...
DESIGNED BY ECLAIR DESIGNS