Mexican Kale Salad

Mexican Kale Salad

This recipe is from the website of our friend Sharon McRae:  except for the home-made salsa.

Serves 4


From Joe:  I used to avoid dark green leafy vegetables (kale, collards) for salads because they taste somewhat bitter. Lettuce (not very nutritious), cabbage or arugula seemed to be tastier for salads.  (Instead I got my dark green leafies in soups or smoothies).  HOWEVER, if you massage kale in lemon juice, and add a few other ingredients, it's actually delicious!  

From Sharon: 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.


  • 1 small bunch of kale
  • Juice of 1 lemon (about 1/4 cup)
  • 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)
  • 1 Tbs pumpkin seeds, raw and unsalted 
  • ½ cup salsa, preferably sugar and oil free and low sodium (Green Mountain Gringo is my preferred brand).  OR USE HOMEMADE SALSA - SEE BELOW 


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.

HOME-MADE SALSA (an alternative to store-bought):  

4 chopped tomatoes
1 purple onion coarsely chopped
1 teasp cumin
1 bunch of cilantro (unless adding cilantro separately to the salad)
(Use as much or as little as you like in the Kale Salad) 

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published this page in Salads and Dressings 2016-04-09 22:01:09 -0400