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.
- 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
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