Hearty Kale Salad Mexicana

This recipe was inspired by one of my favorite cuisines–Mexican.


5 cups fresh chopped Kale

1 cup Cilantro

1/3 cup shredded carrots

1/2 cup shredded red cabbage

2-3 sliced radishes

1 sliced Granny Smith Apple

2 Tbsp freshly squeezed lemon juice

1 1/2 cup Black beans (boiled, not from a can)

1/4 cup shredded Parmesan or other favorite cheese

Organic Chipotle salsa  (I used Trader Joe’s brand here. I also like Wegman’s brand. Be careful and read nutrition label. Some salsa’s have a lot of added sugar and/ sodium.) 

Sliced fresh hot peppers (optional)

Sliced avocado (optional)


Toss the first seven ingredients in a large glass or hard plastic bowl. Add black beans (hot or cold, depending on your preference). Sprinkle on 2 to 3 teaspoons of cheese. For a dressing, add a few tablespoons of the organic chipotle salsa. Enjoy! This recipe prepares approximately 6 large single servings.

TIP: Increase caloric intake of this dish by adding brown rice and/or grilled chicken!


One response

  1. Except for cilantro I’m all about this salad!

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