Southwest Chopped Kale Salad

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.

Ingredients

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

Directions

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

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.