Loaded Mexican Kale Salad with Honey Lime Vinaigrette
Loaded Mexican kale salad with avocado, black beans, corn and more tossed in a delicious honey lime dressing! Vegan-friendly, great for meal prep and ready in 20 minutes.
Prep Time20 mins
Total Time20 mins
- 8 cups kale (shredded, washed & dried)
- 11.5 oz can of corn (drained & rinsed)
- 15 oz can of black beans (drained & rinsed)
- 1/3 cup red onion (diced)
- 1/2 cup cilantro (chopped; loosely packed)
- 1 cup cherry tomatoes (halved)
- 1 bell pepper (diced)
- 1 large avocado (cubed)
- 1 cup tortilla strips
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon honey
- 1/2 lime (zested)
- 1/2 teaspoon dijon
- salt and pepper
Place washed & dried kale into a large bowl. Massage with your hands for 3-5 minutes, until soft and sort of wilted.
Add all other salad ingredients.
Shake vinaigrette ingredients together, then pour over the salad.
Toss and serve!
For meal prep
Omit the avocado, cilantro and tortilla strips.
Store in 1 pint mason jars for up to 4 days.
Layer in the following order:*vinaigrette on the bottom*beans, corn*kale*bell peppers, onions*tomatoes on the top
To serve, shake out the jar into a bowl. Top with tortilla strips and freshly cut avocado and enjoy!
Serving: 1/6 of the batch | Calories: 353kcal | Carbohydrates: 48g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Sodium: 64mg | Potassium: 1087mg | Fiber: 11g | Sugar: 8g | Vitamin A: 9949IU | Vitamin C: 147mg | Calcium: 164mg | Iron: 4mg