Loaded Mexican Kale Salad with Honey Lime Vinaigrette
Loaded Mexican kale salad with avocado, black beans, corn, tomatoes, and peppers, tossed in a delicious honey lime dressing! Vegan-friendly with plant-based protein, it's great for meal prep and ready in 20 minutes.
Servings: 6 servings
Calories: 353kcal
Ingredients
Salad
- 8 cups kale shredded, washed & dried
- 11.5 oz can of corn drained & rinsed
- 15 oz can of black beans drained & rinsed
- ⅓ cup red onion diced
- ½ 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
- ½ lime zested
- ½ teaspoon dijon
- salt and pepper
Instructions
Salad
- Prepare kale - Place washed & dried kale into a large bowl. Massage with your hands for 3-5 minutes, until soft and sort of wilted.
- Combine salad - Add all other salad ingredients, including corn, black beans, red onion, cilantro, cherry tomatoes, red pepper, avocado, and tortilla strips.
- Vinaigrette - Shake vinaigrette ingredients together, then pour over the salad.
- Serve - Toss everything up until well combined, and serve!
Video
Notes
To 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!
Nutrition
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