Recipe
Mexican Kale & Black Bean Salad Recipe
Kale might be a health-food powerhouse — but this Mexican Kale & Black Bean Salad makes it taste anything but! Tossed with juicy cranberries, creamy avocado, and crunchy crushed-up corn chips, this salad is both healthy and exploding with flavour.
You will need
Serves 4
For the dressing:
- 1/3 cup olive oil
- Juice of 1 lime
- 1 teaspoon dijon mustard
- 1/2 teaspoon maple syrup
- 1 jalapeño, roughly chopped and seeds removed (or 2 tablespoons pickled jalapeños)
- 1 bunch coriander
- Salt and pepper
For the salad:
- 4 cups kale, thinly chopped
- 1 tablespoon olive oil
- 1 1/2 cup cooked quinoa
- 1 can black beans, drained and rinsed
- 1/2 cup dried cranberries
- 1 avocado, diced
- 1/2 cup crushed corn chips
Recipe: The Almond Lane
Directions
5 mins to prep
18 mins to cook
-
Step 1
For the dressing: Add the olive oil, lime juice, dijon mustard, maple syrup, jalapeño, coriander, salt, and pepper to a blender. Blend until smooth, then taste and adjust seasonings if needed.
-
Step 2
For the salad: Place the kale in a large bowl. Drizzle over the olive oil and massage the leaves with your hands for 1–2 minutes until they slightly soften and become glossy. Then add the cooked quinoa, black beans, dried cranberries, and avocado, and toss to combine. Pour over the dressing and mix well until everything is evenly coated.
-
Step 3
Just before serving, add the crushed corn chips and gently toss to combine — this will ensure they’re kept crunchy. Serve immediately.
Did this hit the spot? Thank you!
Rate it to help others find new favourites! Your rating helps give the best recipes a boost.
Select a star to rate the recipe
Recipe: The Almond Lane
