iFoodReal · by Olena Osipov★ 4.9 (26)
Mexican Kale Salad
NUTRITION · PER SERVING20M COOK
CAL 11%·PRO 14%
CARBS 26G49% OF CAL
11G FIBER0G ADDED3G INTRINSIC12G OTHER3G TOTAL SUGAR
FAT 11G46% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant kale salad with black beans, corn, and bell peppers dressed in creamy cumin avocado. A fresh, filling side or light vegetarian main.
sidemexicansaladbeans⚙️ food processor🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups (5 oz) regular or baby kale (stalks removed & coarsely chopped)
- 14 oz can low sodium black beans (drained and rinsed)
- 1 cup corn (fresh or frozen (thawed))
- 2 medium bell peppers (diced)
- 1 1/2 large avocado (pitted and diced)
- 1 large tomato (chopped)
- 1/2 cup red onion (finely chopped)
- 1/2 cup cilantro (finely chopped)
- 1 tbsp jalapeño peppers (seeded & minced)
- 1/2 large avocado (pitted)
- 1 tiny piece jalapeno (seeded for less heat)
- 1/2 cup warm water
- 1/2 lime (juice of)
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp ground black pepper
At a glance
PER SERVING · TIME 20M
CAL 11%·PRO 14%
CARBS 26G49% OF CAL
11G FIBER0G ADDED3G INTRINSIC12G OTHER3G TOTAL SUGAR
FAT 11G46% OF CAL
2G SAT9G 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
- 306mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 763mg
- Calcium
- 105mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 306MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.