Healthy Creamy Mexican Kale Salad

 

 

I made this salad tonight.  It was delightful.  I forgot to get a jalapeno, so it wasn't really spicy at all.  I was thinking you could also add the jalapeno to the dressing instead of chopped in the salad.  I can't really tell you what my family thought of it as we took it to burrito night and they all opted for burritos.  I also added some chopped chicken breast to make it more of a filling meal. 

 

I'd make it again.

 

The recipe is below, or also on my Healthy habits pinterest board.

 

 

Ingredients

Salad:
• 4 cups baby or full-grown kale (stalks removed & coarsely chopped), packed
• 14 oz can black beans, drained and rinsed (I used my cooked beans)
• 1 cup corn (thaw if using frozen)
• 2 large bell peppers (any colour), 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
Dressing:
• 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

 

Directions

1. Add Salad ingredients to a large bowl. In a food processor, blender or Magic Bullet, process Dressing ingredients until smooth. Pour 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.