Southwest Chopped Kale Salad

Serves 4

This colorful and delicious kale salad is hearty enough to constitute a meal all on its own. Spice up your brown bag by packing it for a satisfying lunch. It’ll give you something to look forward to all morning and keep you going all afternoon.


  • 1 large bunch of kale
  • 3 teaspoons olive oil
  • Juice of 1 lime
  • Salt and pepper, to taste
  • 1 14-ounce can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 large diced tomato
  • ½ small red onion, thinly sliced
  • ¼ cup jalapeños, thinly sliced
  • ¼ cup cilantro leaves


Chop the kale into bite-size pieces and place in a large bowl. Add olive oil, lime juice, salt and pepper, and use your hands to massage the kale for 1-2 minutes.

Add all other ingredients and mix until combined. Salad can be enjoyed immediately or stored in the refrigerator for up to 4 days.

Nutrition Analysis: 220 cal, 5 g fat, 0 mg chol, 410 mg sodium, 36 g carbs, 13 g fiber, 7 g sugar, 12 g protein