Mexican Kale Salad

Name: Mexican Kale Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 cups chopped curly kale; 1-2 teaspoons olive oil; 1 large red bell pepper (diced); 1 15 ounce can black beans; 1 cup corn; 2 tablespoons cilantro (roughly chopped); 3 tablespoons cotija cheese; 1 small jalapeño (sliced); 2 tablespoons fresh lime juice; 2 tablespoons extra-virgin olive oil; 1 garlic clove (minced); 1 teaspoon honey; 1 tablespoon fresh cilantro (chopped); salt and pepper (to taste)

Mexican Kale Salad with a Cilantro Lime Vinaigrette. Loaded with black beans, jalapeno, cotija cheese, corn and red bell pepper!

This Mexican Kale is the perfect lunch or Summer dinner. It’s loaded with fresh veggies and is super easy to make! I made this chopped kale salad without meat however you could always serve this with chicken, steak or fish. This recipe comes together in less than 20 minutes and is perfect for meal prep!

For the dressing I use fresh squeezed lime juice, honey olive oil, cilantro and garlic. It’s light and refreshing and the perfect compliment to this salad!

How to make Mexican Kale Salad

Start by prepping the kale. Wash and dry the kale thoroughly. Add the kale to a large bowl and drizzle with oil. Massage the kale with the oil. (This helps soften up the kale and makes it tender!) Top the salad with diced red bell pepper, black beans, corn (I like to grill my corn or saute it before putting it on the salad. It adds so much more flavor!), cilantro, cotija cheese and jalapeños. Serve immediately with a drizzle of the cilantro lime vinaigrette.

Cilantro Lime Vinaigrette

Whisk together fresh lime juice, extra-virgin olive oil, garlic, honey and cilantro in a small bowl. Season with salt and pepper to taste. Set aside until you are ready to dress the salad!

What to serve with Mexican Kale Salad

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