This is one tasty, easy meal. Softer salad greens like lettuce would wilt from sitting in citrus juice, but raw kale actually gets better. The citrus dressing “cooks” the kale, softening the tough leaves, while adding a tangy flavor to the whole salad. Creamy avocado, sweet roasted corn, and protein-packed black beans round out this filling and colorful salad.

4 servings

20 minute prep

12 ingredients

Ingredients
  • 3 tablespoon grapeseed or canola oil
  • 2 limes, juiced
  • 2 cups washed cilantro leaves and stems
  • ¼ red onion, chopped
  • Salt, to taste
  • 1 teaspoon grapeseed or canola oil
  • 1 cup frozen corn
  • 4 cups chopped kale
  • 1 cup canned black beans, drained and rinsed (see Chef Tips)
  • 1 cup cherry tomatoes, quartered
  • ½ avocado, diced
  • Baked Tortilla Chips or warm tortilla

Directions
  1. In a blender or food processor, puree the oil, lime juice, cilantro leaves, red onion, and salt until smooth. Transfer to a large bowl.
  2. In a wide skillet, heat 1 teaspoon of oil over medium-high heat. Add the corn and cook, stirring occasionally, until the corn has browned, about 5 minutes. Tip into the bowl with the dressing.
  3. Add the kale, black beans, and cherry tomato to the bowl, and mix well until well coated. Let sit for at least 15 minutes. Just before serving, top with diced avocado and tortilla chips, if using, or serve with a warm tortilla.
Chef Tips

It’s a good practice to always drain and rinse canned beans before using, no matter what dish you’re making. Canned beans are very high in sodium, even when marked “low sodium.” Rinsing will remove a lot of the excess salt.

It’s a good practice to always drain and rinse canned beans before using, no matter what dish you’re making. Canned beans are very high in sodium, even when marked “low sodium.” Rinsing will remove a lot of the excess salt.

Nutrition Facts (per servings)

Calories: 271; Fat: 16g; Saturated Fat: 2g; Polyunsaturated Fat: 4g; Monounsaturated Fat: 10g; Carbohydrates: 30g; Sugar: 4g; Fiber: 7g; Protein: 0g; Sodium: 572mg

Registered Dietitian Approved

You recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

This recipe was originally published on Cook for Your Life. It is used by permission.

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