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Mexican Kale Salad with Chili-Lime Vinaigrette
Prep Time
30 mins
Total Time
30 mins

This Mexican Kale Salad is bursting with fresh, delicious flavors!

Course: Salad
Cuisine: Mexican
Keyword: mexican kale salad
Servings: 4 main dish servings
Calories: 483 kcal
Author: Ginnie
  • 1 bunch lacinato kale (flat leaf kale)
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt
For Vinaigrette:
  • 3 tbsp lime juice (about 2 limes)
  • 1 tbsp apple cider vinegar
  • 1/4 tsp cayenne
  • 1/2 tsp ancho chili pepper powder
  • 1 tbsp maple syrup
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp salt
  • pinch pepper
For Salad:
  • 1 pint cherry tomatoes, halved
  • 1 15- oz can black beans, drained and rinsed
  • 1/4 cup cilantro (lightly packed), chopped
  • 1 avocado, chopped
  • 1 cup corn, fresh or thawed if frozen
  • 1/2 cup crumbled feta cheese (skip to make vegan)
  • tortilla chips (optional)
  1. Wash and dry kale.
  2. Remove kale leaves from stems (see note for help).
  3. Stack kale leaves and roll up. Slice about 1/4-inch thick.
  4. Add sliced kale to a large bowl. Toss with 1 tbsp. olive oil and 1/2 tsp. salt. Set aside while you prepare the remaining salad ingredients.
Prepare Vinaigrette:
  1. In a small bowl, combine lime juice, apple cider vinegar, cayenne, ancho chili pepper powder, maple syrup, olive oil, salt, and pepper.
  2. Whisk ingredients together.
  3. Taste vinaigrette and add more salt, if necessary. Set aside.
Finish salad:
  1. Pour vinaigrette over kale.
  2. Take a minute to massage vinaigrette into kale, using your hands.
  3. Top kale with cherry tomatoes, black beans, cilantro, and corn. Toss to combine.
  4. Add avocado and feta cheese to salad. Fold in gently.
  5. Serve salad topped with tortilla chips (optional).

To remove tough stems from kale leaves, grab onto top of stem and quickly slide your hand down, separating leaves from stem as you go.

If you can't find ancho chili pepper powder (I got it at Penzeys), replace it with regular chili powder.