Mexican Kale Salad
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
- Honey Garlic Salmon
- The BEST Grilled Chicken
- Grilled Steak Kabobs
- Mexican Chicken Rice Bake
- Slow Cooker Mexican Beef
- One Pan Mexican Pasta
Here are more healthy salad recipes to try!
- Watermelon Feta Salad
- Summer Fruit Salad
- Berry Spinach Salad
- Grilled Chicken Cobb Salad
- Mexican Kale Salad
- Chopped Kale Quinoa and Avocado Salad
Mexican Kale Salad
Mexican Kale Salad with a Cilantro Lime Vinaigrette. Loaded with black beans, jalapeno, cotija cheese, corn and red bell pepper!
Ingredients
Mexican Kale Salad
- 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
Cilantro Lime Vinaigrette
- 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
Instructions
Mexican Kale Salad
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Prep the kale by washing and drying.
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Add the kale to a large bowl and drizzle with oil. Massage the kale with the oil. (This helps soften up the kale)
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Top the salad with the rest of the ingredients.
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Serve immediately with a drizzle of the cilantro lime vinaigrette.
Cilantro Lime Vinaigrette
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Whisk all of the ingredients together in a small bowl. Season with salt and pepper to taste.