Fresh Salad W/ Chile Evoo, Carrots, Kidney Beans, Kale & Jicama – a delicious recipe with carrots, kale, jicama, Drizzle of olive oil, kidney beans, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Wash your carrots and use your vegetable peeler to remove the exterior skin of the carrots. Once the exterior skin is removed throw it away. Continue using the vegetable peeler on the carrot to create long paper-thin slivers of the carrot. Then place all your carrot slivers in a medium sized bowl.
2
Wash your kale and remove the leafy green from its center stems just by ripping off bite sized pieces. Place the kale in a bowl, sprinkle some olive oil on top, and start using your hands to massage the kale until it feels soft - approximately 1 minute if you massage well. You may not be used to massaging your food but you better get in there so you can soften the kale so it's not so leafy and stiff when you eat it.
3
Open a can of kidney beans and pour them into a colander and rinse them offwith cold water so they are shinny and clean.
4
Now combine the kidney beans, the kale, and the jicama with the carrot slivers. Toss the salad to evenly distribute everything together. Add salt and pepper to taste and some salad dressing you have in your refrigerator.
5
Serve and eat immediately because you don't want orange-tinted jicama!
152
kcal
Calories
1
g
Fat
29
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 medium sized carrots, 1 cup kale, 1/4 cup jicama, Drizzle of olive oil (I like using Chile Olive Oil!), and more.
Yes, Fresh Salad W/ Chile Evoo, Carrots, Kidney Beans, Kale & Jicama falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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