Mexican Kale Salad
Greens and beans! They are an excellent source of calcium and trump anything that cow's milk could provide. This fresh kale salad is a terrific way to add more calcium to your diet and enjoy every bite! Recipe from Physicians Committee for Responsible Medicine.
Servings: 4 servings
Calories: 243kcal
Ingredients
- 1 small bunch kale
- 1/2 tsp salt
- 3 Tbsp lemon juice or juice from one fresh lemon
- 1/2 cup red onion diced
- 1-1/2 cups corn fresh, or frozen defrosted
- 1 can black beans drained and rinsed
- 1/2 cup salsa
- 1 tablespoon pumpkin seeds
- 1/2 cup blue corn chips preferably baked
Instructions
- Wash kale and remove stems.
- Tear into bite-sized pieces and place in large bowl.
- Add the salt and 1/2 of the lemon juice. Massage the kale for 1-2 minutes and set aside.
- Drain and rinse black beans.
- Defrost frozen corn by placing in a drainer and running warm water over it.
- Add diced red onion, black beans, corn, and salsa and mix thoroughly. Sprinkle with crushed blue corn chips and drizzle with remaining lemon juice.
- Serve immediately.
- If not serving immediately, reserve the corn chips until ready to serve, or they will get soggy.
Video
Notes
Tips & Suggestions:
Kale- Buy the whole leaves and tear them up. Those pre-cut bags are great for smoothies, but they include too many fibrous stems to be good for kale salad.
Massaging Kale- Take the time to do it. Massaging only takes a few minutes and makes the leaves tender and delicious.
Storage- Store it in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 243kcal | Carbohydrates: 49g | Protein: 11g | Fat: 3g | Fiber: 10g