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. bag
frozen organic sweet corn, 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 small bowl, combine first 4 ingredients; refrigerate, covered. In large bowl, combine remaining ingredients; toss with dressing. Serve immediately or refrigerate, covered, several hours.
Good to Know:
- 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%.
- For your convenience, we offer pre-cut strips of jicama in the Produce Department.