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Recipe name | Kale and Black Bean Salad |
No image available | |
Meal | Lunch |
Main ingredient | kale |
Number of servings | 2 |
Origin | internet |
Season | summer |
Cooking type | Vegetarian |
Time required | 30m |
Difficulty | |
Suggested wines | |
Ingredients | Several Kale Leaves Avocado Green Onion Cherry Tomatoes cilantro Cooked Black Beans (like a cup or so?) (Also good ingredients, bonus? Add some or none?) Clementine Orange Slices Thinly Sliced Radish 1/3 Cup Feta 1/4 Cup Pumpkin Seeds Dried cranberries or raisins DRESSING ~~~~~~~~~~~~~ 1/4 cup lime juice 2 Tbsp Olive Oil 1/2 Jalapeno, or some dashes of hot sauce or whatever 1/2 tsp Cumin 1/4 tsp salt |
Directions | Take arbitrary amounts of the ingredients (but like, mostly Kale) and shred leaves/dice veggies etc so it all fits in a big ole bowl. Tip with kale, if you pull off the leaf bits (leave the thick stem behind) and then kinda tear it up in your hands and 'bruise' it it kinda makes it nice. Mix the dressing ingredients all together in a measuring cup or something and then pour over the salad. Mix it up with tongs so the dressing covers everything. |
Notes | This actually works great as a prep-ahead salad and the kale keeps it crispyness pretty well in the fridge. |
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