Southwestern-Flavored Kale Salad
Kale, corn, avocado, and tomatoes add up to a seriously delicious salad. With the optional beans, it’s a fantastic main dish salad. Without the added beans, it’s a great companion to tortilla specialties containing beans—burritos, enchiladas, and the like. Recipe adapted from Wild About Greens by Nava Atlas. Photos by Rachael Braun.
- 8- to 10-ounce bunch curly or lacinato kale
- 2 cups raw or lightly cooked fresh corn kernels
- 1 medium firm, ripe avocado, peeled and diced
- 2 to 3 medium tomatoes, diced
- 1 medium red bell pepper, cut into short, narrow strips
- ½ cup green pimiento olives
- 1½ cups cooked or drained and rinsed black beans or pinto beans (see note)
- 2 to 3 scallions, green parts only, sliced
- 1 to 2 tablespoons extra-virgin olive oil, as desired
- Juice of 1 lime, more or less to taste
- ¼ cup minced fresh cilantro, optional
- Salt and freshly ground pepper to taste
- Strip the kale leaves away from the stems (kitchen shears are good for this). Discard the stems, or slice them very thinly. Cut the kale leaves into narrow strips. Rinse well and pat dry.
- Transfer kale to a serving bowl. With a little olive oil rubbed into your palms, massage the kale for a minute or less, until it becomes bright green and softens a bit.
- Add the remaining ingredients and toss together gently (use salt sparingly, if at all). Let the salad stand for 10 to 15 minutes if time allows, to let the flavors blend, then serve.
Note: Omit beans if serving this with a bean dish.
Per serving (without beans): 134 calories; 9 g fat; 13 g carbs; 4.4 g fiber; 5 g protein;
235 mgs sodium