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5 from 3 votes

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
Course: Dinner, Lunch
Cuisine: Mexican
Keyword: gluten-free, healthy, jar salad,, kale, meal prep, vegetarian
Servings: 6
Calories: 353kcal



  • 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

Honey-Lime Vinaigrette

  • 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
    *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