Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (4)
Southwest Kale Salad
NUTRITION · PER SERVING15M COOK
CAL 38%·PRO 36%
CARBS 74G39% OF CAL
20G FIBER30G OTHER24G TOTAL SUGAR
FAT 47G55% OF CAL
6G SAT41G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty kale salad with black beans, corn, and crispy tortillas, dressed with BBQ sauce. Substantial and flavorful for lunch or dinner.
mainamericansaladdairy freeveganvegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2/3 bunch of kale
- 1/2 tsp extra virgin olive oil
- 1/2 cup black beans
- 1/2 cup sweet corn kernels
- 1/4 cup shredded carrot
- 1/4-1/2 cup crispy tortilla strips ((optional but delicious!))
- 1/4-1/2 cup toasted or roasted pecan halves and pieces
- combine equal parts of your favorite smoky sweet BBQ sauce with homemade or store bought ranch dressing (+ adjust to taste)
- tomatoes
- avocado
- picked red onion
At a glance
PER SERVING · TIME 15M
CAL 38%·PRO 36%
CARBS 74G39% OF CAL
20G FIBER30G OTHER24G TOTAL SUGAR
FAT 47G55% OF CAL
6G SAT41G 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
- 15m
- Sodium
- 893mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1708mg
- Calcium
- 243mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 893MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.