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Southwestern Kale Salad

A vibrant and nutritious salad packed with flavors, perfect for a light lunch or side dish.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: Easy, Healthy
Servings: 4 servings
Calories: 250kcal

Ingredients

Salad Ingredients

  • 1 bunch Kale, stemmed and chopped
  • 1 cup Cherry tomatoes, halved
  • 1 can (15 ounces) Black beans, drained and rinsed
  • 1 cup Corn (fresh or frozen)
  • 1 Red bell pepper, diced

Dressing Ingredients

  • ½ cup Red vinegar vinegar
  • ¼ cup Honey
  • 4 tablespoons Canola or vegetable oil
  • 4 teaspoons Ground cumin
  • Salt and pepper to taste

Optional Toppings

  • Sliced avocados Optional topping
  • Tortilla strips Optional topping
  • Feta cheese Optional topping

Instructions

  • Step 1: Wash the kale under cold running water, remove the tough stems, and chop the leaves into bite-sized pieces. Place in a large salad bowl and massage lightly with salt.
  • Step 2: Add the halved cherry tomatoes, drained black beans, corn, and diced red bell pepper to the bowl with the kale.
  • Step 3: In a separate bowl, whisk together the grape juice vinegar, honey, canola oil, ground cumin, and a pinch of salt and pepper until well combined.
  • Step 4: Drizzle the dressing over the salad and toss until evenly coated. Adjust seasoning if necessary.
  • Step 5: Add optional toppings like sliced avocados, tortilla strips, or feta cheese before serving.

Equipment

  • Large Salad Bowl
  • Mixing Bowl
  • Whisk

Notes

Store leftovers in an airtight container in the refrigerator. Keep dressing separate to prevent sogginess.