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!