It’s the Saturday after Thanksgiving and I feel like I’ve indulged too much and I am well on my way to packing on the Holiday pounds. Time to do some clean eating and get back on track with this Spicy Southwestern Kale Salad.
What I like about this salad is that it makes a big batch, and is easily stored for a couple days for grab-and-go lunches. It’s extremely versatile, so adding or subtracting ingredients is simple. I enjoyed it as I have listed below, but think the next time I make this Spicy Southwestern Kale Salad I will add chopped tofu.
Spicy Southwestern Kale Salad
Prep Time 20 min
Serves 4
Ingredients:
1 can black beans, rinsed
1/4 cup Cilantro, fresh, chopped
1 cup corn (I used frozen)
1 clove garlic, minced
1 yellow bell pepper or 4 sweet peppers (shown), chopped
6 cups Kale, stemmed and chopped
1/2 red onion, diced
1 cup Quinoa
Sea salt and pepperDressing:
1/2 cup white wine vinegar
1/2 cup extra virgin olive oil
1/4 cup Cilantro, fresh, chopped
1 cup corn (I used frozen)
1 clove garlic, minced
1 yellow bell pepper or 4 sweet peppers (shown), chopped
6 cups Kale, stemmed and chopped
1/2 red onion, diced
1 cup Quinoa
Sea salt and pepperDressing:
1/2 cup white wine vinegar
1/2 cup extra virgin olive oil
1/8 cup Hot sauce
1/4 cup Lime juice, fresh
1/4 cup Lime juice, fresh
1 tsp Maple syrup
1/4 cup Water
1/2 tsp Cumin
Instructions:
In a sauce pot, combine 2 cups of water with 1 cup of quinoa and bring to a boil. Lower heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and cool.
In a large bowl, add the kale and the onion, black beans, peppers, and corn and toss. Add the quinoa. Add sea salt and black pepper to taste.
In a small bowl, add dressing ingredients and stir. Pour the dressing over the salad and toss. Serves 4.
Enjoy!
Recipe adapted from theglowingfridge.com.
Try another salad from The House + Hive.
thehouseandhive.com 