Kale and Black Bean Taco Salad

I could eat Mexican food every single day! However, if I had the high fat restaurant dishes that often, my stomach would rebel. I love experimenting with the fresh flavors of Mexican cuisine to create lighter options. This salad uses Kale to boost the absorption of iron from the beans. It is full of great nutrition, and I promise you won’t miss out on the classic Mexican taste with this full flavored dish!

 

Ingredients:

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  • 4 cups Kale
  • 1 can black beans (no salt added)
  • 1 cup fresh sweet corn
  • ½ red onion, chopped
  • 1 tomato, chopped
  • 1 avocado, cubed
  • ½ red or green bell pepper, chopped
  • Tortilla chips
  • Salsa (optional topping)

 

Cilantro Lime Vinaigrette:

  • ¼ cup lime juice
  • ¼ cup rice vinegar
  • 1 clove minced garlic
  • ¼ cup olive oil
  • ½ bunch chopped cilantro
  • Salt to taste

 

Directions

Combine lime juice, garlic, and rice vinegar in a small bowl. Whisk in olive oil slowly. Add cilantro and salt to taste. Make a bed of Kale on a plate. Top with beans, vegetables, and avocado. Sprinkle with crushed tortilla chips and drizzle vinaigrette over top.

Lunch, Dinner, SidesEmily Fishkale, vegetables, salad, lunch, dinner, side, side dish, fresh, mexican, taco saladComment