Mexican Kale Salad

Mexican Kale Salad

Creamy Mexican Kale Salad Recipe made with black beans, corn, peppers, tomato, cilantro and tossed with a tangy cumin flavoured avocado dressing.

Ingredients

Salad:

• 4 cups baby or full-grown kale (stalks removed & coarsely chopped), packed
• 14 oz can black beans, drained and rinsed
• 1 cup corn, fresh or frozen (thawed)
• 2 large bell peppers, diced
• 1 + 1/2 large avocado, diced
• 1 large tomato, chopped
• 1/2 cup red onion, finely chopped
• 1/2 cup cilantro, finely chopped
• 1 tbsp jalapeño peppers, seeded & minced

Dressing:     

• 1/2 large avocado
• 1/2 cup warm water
• 1/2 lime, juice of
• 1 tsp cumin
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

·         Add Salad ingredients to a large bowl.

·         In a food processor, blender or Magic Bullet, process Dressing ingredients until smooth. Pour over salad, toss and serve.

·         Store: Refrigerate tossed or separately for up to 24 hours.

Source : ifoodreal.com

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