Do you need a quick meal to throw together during weeknights?
Try this Easy Mexican Kale Salad!
“Why kale?”
I chose kale, but you can use practically any salad green you want. Kale like many other dark leafy greens is very nutrient-dense. Kale is rich in vitamins A, K, and C. Other great choices of dark leafy greens are arugula, Swiss chard, spinach, and collard greens.
“But I don’t like salads!”
If your salads are boring turn them up a notch with toppings. Salad topping make a salad worthwhile! Some of my favorite toppings include nuts, seeds, cheeses, dried fruit, tortilla chips, olives, artichokes, and dressings.
My avocado green goddess dressing pairs well with this salad.
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Easy Mexican Kale Salad
- Total Time: 20 minutes
- Yield: 6 1x
Description
This easy Mexican inspired kale salad is perfect to take to work for lunch. Crushed up tortilla chips add a nice crunchy bite.
Ingredients
- 6 cups packed Kale (stems removed & chopped)
- 1 Red bell pepper, diced
- 1Orange bell pepper, diced
- 2 tomatoes, diced
- 1/2 red onion, diced
- 1 cup corn, canned or frozen (thawed)
- 1 can black beans, drained and rinsed
- 1/2 cup shredded Mexican Cheese (optional)
- 1 cup crumbled tortilla chips (I used Late July Lime Tortilla Chips)
Dressing
Instructions
- Place salad ingredients in a large bowl and toss together
- If serving immediately drizzle Avocado Goddess Dressing over the salad and toss.
Notes
Store leftover salad in the fridge with the dressing in a separate container.
Salad keeps well in the fridge for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad, Lunch, Dinner
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