Mexican Kale Salad

Mexican Kale Salad
Prep time
Total time
This is a very versatile recipe, as you can use the massaged kale with just about any beans, vegetables, and dressing. It's also great with chickpeas and a tahini-based dressing, with some chopped onion, peppers, carrots, celery and cucumbers! It is also great topped with fresh cilantro. It was adapted from a recipe from PCRM's (Physician's Committee for Responsible Medicine) Food for Life Kickstart Program.
Recipe type: Salad
Cuisine: Vegan
Serves: 4
  • 1 small bunch of kale
  • Juice of 1 lemon
  • ½ red onion, diced
  • 1-1/2 cups frozen sweet white corn, thawed
  • 1-1/2 cups cooked black beans (or 1 16-oz can, drained and rinsed well)
  • ½ cup salsa, preferably sugar and oil free and low sodium (Green Mountain Gringo is my preferred brand)
  • 1 Tbs pumpkin seeds, raw and unsalted
  1. Wash kale, remove stems, and tear leaves into small, bite-sized pieces; place into a medium bowl.
  2. Add juice from ½ lemon, and massage the kale for 1-2 minutes until leaves soften and become limp and color is bright green.
  3. Add red onion, black beans, corn, salsa, and pumpkin seeds to the massaged kale, and drizzle juice from the other half of the lemon over the salad.