Name: Mexican Kale Salad
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 5 cups chopped curly kale; 1 tsp olive oil; null pinch salt; 1 cup black beans ((drain/rinse if canned)); 1 cup corn ((canned or steam if using fresh/frozen)); 1 null large red bell pepper; 1 null jalapeño pepper; 0.25 cup diced red onion; 3.5 tbsp vegan feta cheese (optional); null null fresh chopped cilantro (to taste); 15 oz cooked/canned chickpeas; 1 tbsp avocado oil; 0.25 tsp sea salt; 0.5 tsp ground cumin; 0.25 tsp smoked paprika; 0.25 tsp ground turmeric; 0.125 tsp cayenne pepper; 3 tbsp fresh lime juice; 0.25 cup avocado oil or light olive oil; 1 tbsp white wine vinegar; 2 tsp maple syrup; 0.5 tsp sea salt; 0.125 tsp black pepper; 2 tbsp fresh chopped cilantro

Instructions

Show units in method

1

Pre-heat your oven to 400 degrees F.
2

Drain, rinse, and blot dry the cooked/canned chickpeas (15 oz). Toss the cooked/canned chickpeas (15 oz) with avocado oil (1 tbsp) and sea salt (0.25 tsp) until lightly coated, then arrange in an even layer on a baking sheet. Roast on the center rack for minutes (20) until crispy on the outside and soft in the middle. While still hot from the oven, add to a bowl with ground cumin (0.5 tsp), smoked paprika (0.25 tsp), ground turmeric (0.25 tsp), and cayenne pepper (0.125 tsp), and mix well.
3

While the cooked/canned chickpeas (15 oz) are roasting, prepare the salad and dressing.
4

For the cilantro lime vinaigrette, combine fresh lime juice (3 tbsp), avocado oil or light olive oil (0.25 cup), white wine vinegar (1 tbsp), maple syrup (2 tsp), sea salt (0.5 tsp), black pepper (0.125 tsp), and fresh chopped cilantro (2 tbsp) in a small mason jar and shake well.
5

Wash and dry your chopped curly kale (5 cups).
6

Add the chopped curly kale (5 cups) to a large bowl and drizzle with olive oil (1 tsp) and a [pinch of salt]. Massage with your fingers until the chopped curly kale (5 cups) darkens in color and takes on a velvety texture.
7

Dice your diced red onion (0.25 cup), red bell pepper (1 large), and pepper (1 jalapeño), removing the seeds/stems. Add these to your chopped curly kale (5 cups) along with the black beans (1 cup) and corn (1 cup). Shake (or whisk) the dressing once more and pour over the salad. Toss to coat.
8

Add the cooked/canned chickpeas (15 oz), optional vegan feta cheese (3.5 tbsp), and a little extra [fresh chopped cilantro] if you'd like! Toss together and serve.