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.
Wash kale and remove stems. NOTE: checkout the article below 23 Science-Backed Health Benefits of Kale.
Quick Tip: don't throw those stems away! Place them in a storage bag and continue to add other veggie scraps throughout the week (carrot tops, broccoli cores, potato pieces, onion pieces, just anything). Once the gallon size bag is filled, make your own veggie broth. Find the recipe under "Kitchen Tips & Suggestions."
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.
Defrost frozen corn by placing in drainer and running warm water over.
Drain and rinse black beans.
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.