Black Bean and Kale Salad
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (1)

Black Bean and Kale Salad

NUTRITION · PER SERVING20M COOK
CAL 17%·PRO 20%
CARBS 36G42% OF CAL
11G FIBER2G ADDED5G INTRINSIC18G OTHER7G TOTAL SUGAR
FAT 20G53% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant salad of massaged kale, black beans, corn, and avocado with lime-cumin dressing. Fresh, fiber-rich, and satisfying as a main meal.

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Nutrition & ingredients

Ingredients

serves 6
  • 5 cups finely chopped curly kale
  • 1 lime ((plus 2 limes for the dressing))
  • ¼ tsp fine sea salt
  • 15 oz can of black beans ((drained and rinsed))
  • 1 red bell pepper
  • 1 green bell pepper
  • 1-2 cups diced tomatoes (any kind)
  • ½ cup finely diced red onion
  • 1-2 avocados
  • ¼ cup avocado oil or light olive oil
  • 3 TBSP fresh lime juice (from approx. 2 small limes)
  • 1 TBSP white wine vinegar
  • 2 tsp sweetener of choice ((honey, agave, sugar))
  • ½ tsp fine sea salt
  • ¼ tsp ground cumin
  • ⅛ tsp black pepper
  • 2 TBSP fresh chopped cilantro
  • corn ((grilled, roasted, steamed, etc...))
  • crumbled cotija or feta cheese ((vegetarian t-rex option))
  • fresh cilantro or scallions (for topping)
  • crispy tortilla strips (or crushed tortilla chips)
PREP
20M
SODIUM
556MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.