Loaded Mexican Kale Salad with Honey Lime Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant kale salad loaded with avocado, black beans, corn, tomatoes, and peppers, dressed in a honey lime vinaigrette. It's plant-based and filling enough for lunch or dinner, and comes together in 20 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 cups kale (shredded, washed & dried)
- 11.5 oz can of corn (drained & rinsed)
- 15 oz can of black beans (drained & rinsed)
- 1/3 cup red onion (diced)
- 1/2 cup cilantro (chopped; loosely packed)
- 1 cup cherry tomatoes (halved)
- 1 bell pepper (diced)
- 1 large avocado (cubed)
- 1 cup tortilla strips
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon honey
- 1/2 lime (zested)
- 1/2 teaspoon dijon
- salt and pepper
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 465mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 567mg
- Calcium
- 112mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 465MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.