This Mexican Kale Salad is bursting with fresh, delicious flavors!
Servings: 4main dish servings
1bunch lacinato kale(flat leaf kale)
1tbspextra virgin olive oil
3tbsplime juice(about 2 limes)
1tbspapple cider vinegar
½tspancho chili pepper powder
¼cupextra virgin olive oil
1pintcherry tomatoes, halved
1 15-ozcan black beans,drained and rinsed
¼cupcilantro(lightly packed), chopped
1cupcorn,fresh or thawed if frozen
½cupcrumbled feta cheese(skip to make vegan)
Wash and dry kale.
Remove kale leaves from stems (see note for help).
Stack kale leaves and roll up. Slice about ¼-inch thick.
Add sliced kale to a large bowl. Toss with 1 tbsp. olive oil and ½ tsp. salt. Set aside while you prepare the remaining salad ingredients.
In a small bowl, combine lime juice, apple cider vinegar, cayenne, ancho chili pepper powder, maple syrup, olive oil, salt, and pepper.
Whisk ingredients together.
Taste vinaigrette and add more salt, if necessary. Set aside.
Pour vinaigrette over kale.
Take a minute to massage vinaigrette into kale, using your hands.
Top kale with cherry tomatoes, black beans, cilantro, and corn. Toss to combine.
Add avocado and feta cheese to salad. Fold in gently.
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.