Southwestern Kale Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful kale salad with black beans, corn, bell peppers, avocado, and cheese, dressed in a cumin vinaigrette. It's hearty enough to be a main course and has bright, Southwestern flavors. A great weeknight dinner or lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ½ cup red wine vinegar
- ¼ cup honey
- 4 tablespoons canola or vegetable oil
- 4 teaspoons cumin
- 1/2 orange or red bell pepper (diced)
- 1/2 green pepper diced
- 1 ½ cups diced cherry or cherub tomatoes
- 1/2 cup red onion (diced)
- 3/4 cup cilantro (coarsely chopped)
- 2 avocados (cubed (optional))
- 1 cup black beans (drained and rinsed)
- 1 cup cooked corn
- 1 cup cheese (shredded)
- Chopped chicken (yummy addition)
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
- 375mg
- Total sugar
- 37g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 298mg
- Calcium
- 141mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 375MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.