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.
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 ~
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.
1/2 cup is a typo and should not be there. Thank you for bringing this to my attention. 🙂