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Easy Mexican Kale Salad

Easy Mexican Kale Salad


  • Author: Heather Lasco, RD
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • 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.


Scale

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

  1. Place salad ingredients in a large bowl and toss together
  2. 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.

  • Category: Salad, Lunch, Dinner

Keywords: Easy Mexican Kale Salad, gluten free friendly, vegan, vegetarian, easy lunch ideas, weeknight dinners, quick recipes, healthy, satisfying salads