This Mexican Kale Salad one of my favorite throw-together lunches or dinners. It’s my go-to whenever I have a craving for Mexican food flavors: the savory hit from the black beans, with the spice from the cayenne, and the earthy freshness of the cilantro with the smoky sweetness from the corn hits all the same notes as my favorite enchilada or chimichanga order, without the punched-in-the-gut feeling later. Unlike traditional salad leaves, kale doesn’t wilt, so this holds up really well as a make-ahead salad for a grab-and-go lunch.Print
- 1 red onion, minced
- 2 small, mild chilis
- 2 tomatoes, chopped
- 3 cloves of garlic, minced
- 1/2 cup packed, chopped cilantro
- 1 cup defrosted frozen corn
- 1 tsp coconut oil (or other high heat oil of choice)
- 1/2 cup pepitas
- Generous sprinkle sea salt
- Sprinkle cayenne pepper
- 1/2 cup olive oil
- Juice of 2 limes
- 1 avocado, cut into chunks
- 1 can black beans, rinsed and drained well
- 4 cups chopped, packed kale
- 1 cup shredded grassfed, raw cheddar cheese (omit if vegan)
- Preheat oven to 350 degrees. Toss pepitas in 1/2 tsp coconut oil, cayenne and sea salt, then spread in an even, single layer on a baking sheet and cook for 20 minutes or until golden brown, stirring once halfway through. Remove from oven and let cool.
- In a small frying pan, heat 1/2 tsp coconut oil over medium high heat, swirling pan around so a very thin layer covers the bottom. Add corn and cook for 3 – 5 minutes, stirring constantly, until slightly blackened, then remove from heat.
- Toss kale with olive oil, a sprinkle of salt and lime juice and let sit for 20 minutes. Toss with remaining ingredients. Serves 4. Can be eaten immediately or kept in fridge for up to 4 days.