Southwestern Kale Salad - Cook For Your Life- anti cancer recipes

Southwestern Kale Salad

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 12 ingredients
Raw kale greens are really delicious in salads. Because they are not as tender as softer greens like lettuce, they actually improve from sitting in this citrusy Southwestern style vinaigrette. The citrus cooks the...


  • 3 tablespoon grape seed or canola oil
  • Juice from 2 limes
  • 2 cups washed cilantro leaves and tender stems
  • ¼ red onion, chopped
  • Salt, to taste
  • 1 teaspoon grape seed or canola oil
  • 1 cup frozen corn
  • 4 cups chopped kale
  • 1 cup canned black beans, drained and rinsed (see Ann’s Tips)
  • 1 cup quartered cherry tomato
  • ½ avocado, diced
  • Baked Tortilla Chips or warm tortilla

Nutrition Facts


271 cals


16 g

Saturated Fat

2 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

10 g


30 g


4 g


9 g


7 g


572 mg


  1. Blend the oil, lime juice, cilantro leaves, red onion, and salt until smooth. Transfer to a large bowl.
  2. In a wide skillet, heat 1 teaspoon of oil over medium-high heat. Add the corn and cook, stirring occasionally, until the corn is well browned, about 5 minutes. Tip into the dressing
  3. Add the kale, black beans and cherry tomato to the bowl, and mix well until well coated. Let sit for at least 15 minutes. Just before serving top with diced avocado and tortilla chips, if using, or serve with a warm tortilla.

Chef Tips

Always drain & rinse canned beans before using, no matter what dish you’re making. Canned beans are very high in sodium, even when marked ‘low sodium’. Rinsing will remove a lot of the excess salt.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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