Southwestern Kale Salad made with kale, peppers, black beans, corn, tomatoes, fresh herbs and drizzled with a cumin vinaigrette.
Course Main Dish, Side Dish
Prep Time 20minutes
Total Time 20minutes
Author Sandra McCollum
½cupred wine vinegar
4tablespoonscanola or vegetable oil
1/2orange or red bell pepperdiced
1/2green pepper diced
1 ½cupsdiced cherry or cherub tomatoes
1cupblack beansdrained and rinsed
Chopped chickenyummy addition
In a small bowl combine all of the dressing ingredients and whisk to combine. Or simply add all of the dressing ingredients to a mason jar with a lid and shake to combine.
Chop kale and gently squeeze it in your hands once you have chopped it, to help take away of some of the bitterness.
Place kale in a large serving bowl. Top with bell peppers, tomatoes, green onions, and cilantro. Toss to combine. Top with avocados, black beans, and corn. Drizzle dressing over kale the kale, serve immediately or top with some crushed corn chips and serve.