Spicy Southwestern Kale Salad

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
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
1/8 cup Hot sauce
1/4 cup Lime juice, fresh
1 tsp Maple syrup
1/4 cup Water
1/2 tsp Cumin
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.
Spicy Kale Salad Vert RT
Recipe adapted from theglowingfridge.com.
Try another salad from The House + Hive.

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