Recipe: Mexican Kale Salad

How to cook Mexican Kale Salad. Recipe provided by Eating Recovery Center Dietician.

• 4 cups baby or full-grown kale (stalks removed & coarsely chopped)
• 14 oz can black beans, drained and rinsed
• 1 cup corn (thaw if using frozen)
• 2 large bell peppers, finely chopped
• 1 + 1/2 large
avocado, finely chopped
• 1 large tomato, finely chopped
• 1/2 cup red onion, finely chopped
• 1/2 cup cilantro, finely chopped
• 1 tbsp jalapeño peppers, seeded & minced
• 1/2 large avocado
• 1/2 cup warm water
• 1/2 lime, juice of
• 1 tsp cumin
• 3/4 tsp salt
• 1/2 tsp black pepper
1. Add Salad ingredients to a large bowl. In a food processor or blender, process Dressing ingredients until smooth. P
our over salad, toss and serve. P.S. You could prepare Salad and Dressing in advance and combine before serving. The Dressing does get brown a bit but once mixed with the Salad, it’s not noticeable.
Storage Instructions: Refrigerate tossed or separately for up to 24 hours.


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