Mexican Kale Salad with Zesty Cilantro Lime Dressing
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (37)

Mexican Kale Salad with Zesty Cilantro Lime Dressing

NUTRITION · PER SERVING25M COOK
CAL 18%·PRO 30%
CARBS 43G49% OF CAL
11G FIBER8G SUGAR24G OTHER
FAT 15G37% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A protein-packed kale salad with roasted chickpeas, black beans, corn, and fresh vegetables dressed in a zesty cilantro-lime vinaigrette. Ready in 25 minutes and filling enough for a meal.

mainmexicansaladbowlbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 5 cups chopped curly kale
  • 1 tsp olive oil
  • pinch of salt
  • 1 cup black beans ((drain/rinse if canned))
  • 1 cup corn ((canned or steam if using fresh/frozen))
  • 1 large red bell pepper
  • 1 jalapeño pepper
  • 1/4 cup diced red onion
  • 3-4 TBSP cotija or feta cheese (optional)
  • fresh chopped cilantro (to taste)
  • 15 oz cooked/canned chickpeas
  • 1 TBSP avocado oil
  • 1/4 tsp sea salt
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground turmeric
  • 1/8 tsp cayenne pepper
  • 3 TBSP fresh lime juice
  • 1/4 cup avocado oil or light olive oil
  • 1 TBSP white wine vinegar
  • 2 tsp honey
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper
  • 2 TBSP fresh chopped cilantro
PREP
5M
SODIUM
281MG
ESTIMATE
COMPLETE

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