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 kale, very much like ceviche, adding tremendous flavor. Creamy avocado brings smoothness, roasted corn, sweetness, and black beans, protein. This Southwestern Kale Salad is one tasty, easy meal.
- Blend the oil, lime juice, cilantro leaves, red onion, and salt until smooth. Transfer to a large bowl.
- 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
- 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.
- 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
Ann's Tips and Tricks
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.