Southwest Kale Salad
Found in
Vegetarian
Ingredients
½ cup
Newman's Light Lime Dressing
½ tsp. - 1 tsp.
Kowalski's Crushed Red Pepper
1 oz.
fresh cilantro, leaves coarsely chopped
½ tsp.
kosher salt
2 cups
torn Dino kale
15 oz.
canned black beans, drained, rinsed
10 oz.
frozen sweet corn kernels, thawed
1 cup
halved grape tomatoes
½ cup
chopped red onion
½ cup
julienne-cut orange bell pepper
½ cup
julienne-cut jicama
Directions
- In a small mixing bowl, combine first 4 ingredients (through salt); cover and set dressing aside in the refrigerator.
- In a large mixing bowl, combine remaining ingredients; toss with dressing. Serve immediately or refrigerate, covered, for several hours.
Tasty Tips:
- Before tearing kale, fold each leaf in half lengthwise and cut down along the rib to remove both leaves. Then tear into bite-sized pieces. Draining and rinsing canned beans can reduce the amount of sodium by as much as 40%.
- When in season, use fresh sweet corn in this recipe rather than frozen.
Find It!
- Find pre-cut jicama sticks in the Prepared Produce Section.
