Chef Savvy · by Kelley Simmons★ 5.0 (1)
Mexican Kale Salad
NUTRITION · PER SERVING20M COOK
CAL 14%·PRO 26%
CARBS 34G50% OF CAL
11G FIBER17G OTHER6G TOTAL SUGAR
FAT 11G35% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Mexican kale salad with black beans, corn, jalapeño, and cotija cheese dressed in cilantro lime vinaigrette. Bright, fresh, and filling. A vegetarian main or side.
mainmexicansaladbeansgluten freevegetarian
View the full recipe on Chef Savvy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups chopped curly kale
- 1-2 teaspoons olive oil
- 1 large red bell pepper (diced)
- 1 15 ounce can black beans
- 1 cup corn
- 2 tablespoons cilantro (roughly chopped)
- 3 tablespoons cotija cheese
- 1 small jalapeño (sliced)
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove (minced)
- 1 teaspoon honey
- 1 tablespoon fresh cilantro (chopped)
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 20M
CAL 14%·PRO 26%
CARBS 34G50% OF CAL
11G FIBER17G OTHER6G TOTAL SUGAR
FAT 11G35% OF CAL
2G SAT8G UNSAT
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
- 708mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 511mg
- Calcium
- 279mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 708MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.