Southwestern Kale Salad with Chile-Lime Vinaigrette Recipe

Name: Southwestern Kale Salad with Chile-Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh lime juice; 4 tablespoons canola oil; 1 tablespoon honey; 1 teaspoon ancho chili powder; 1/2 teaspoon ground cumin; 1 garlic clove, minced; 1 jalapeno, seeded and finely diced; 3 ears of corn, kernels removed from cob; 1 red bell pepper, small dice; 1/4 cup red onion, small dice; Kosher salt; Freshly ground pepper; 2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise; One 15-ounce can of black beans, rinsed and drained; 2 avocados, diced; 4 ounces crumbled queso fresco

Servings: persons

3 tablespoons fresh lime juice
4 tablespoons canola oil
1 tablespoon honey
1 teaspoon ancho chili powder
1/2 teaspoon ground cumin
1 garlic clove, minced
1 jalapeno, seeded and finely diced
3 ears of corn, kernels removed from cob
1 red bell pepper, small dice
1/4 cup red onion, small dice
Kosher salt
Freshly ground pepper
2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise
One 15-ounce can of black beans, rinsed and drained
2 avocados, diced
4 ounces crumbled queso fresco

1
Whisk together the lime juice, three tablespoons canola oil, honey, chili powder, cumin, garlic and jalapeno.
2
Season with salt and pepper and set aside.
3
In a large saute pan, heat one tablespoon of the oil over moderate heat.
4
Add the corn, red bell pepper and onion and saute for two minutes.
5
Season with salt and pepper, remove from the heat, and set aside.
6
In a large bowl, toss the kale with the vinaigrette, cooked vegetables and black beans.
7
Top with the freshly-cut avocado and queso fresco, then serve.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons fresh lime juice, 4 tablespoons canola oil, 1 tablespoon honey, 1 teaspoon ancho chili powder, and more.

Yes, Southwestern Kale Salad with Chile-Lime Vinaigrette 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.

Southwestern Kale Salad with Chile-Lime Vinaigrette

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