Southwestern Kale and Black Bean Salad
Per ServingSouthwestern Kale and Black Bean Salad |
||
|---|---|---|
| Makes: 5 servings | ||
| Serving Size: 2 cups | ||
| Calories | 220 | |
| Fat | 12 | g |
| Saturated Fat | 1.6 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 24 | g |
| Fiber | 8 | g |
| Sugars | 7 | g |
| Cholesterol | 0 | mg |
| Sodium | 210 | mg |
| Potassium | 670 | mg |
| Protein | 7 | g |
| Phosphorus | 135 | mg |
| Choices: Starch 1, Nonstarchy Vegetable 2, Fat 2 | ||
- Makes: 5 servings
- Serving Size: 2 cups
- Preparation Time: 15 minutes
Ingredients
| 4 | cups | torn kale leaves, tough ribs removed |
| 4 | cups | cups torn romaine lettuce |
| 1 | large | red bell pepper, cored, seeded, and sliced |
| 1 | large | yellow bell pepper, cored, seeded, and sliced |
| 1 | cup | halved cherry tomatoes |
| 3 | scallions, sliced | |
| 1/4 | cup | finely minced cilantro |
| 1 | (15-oz) can black beans, drained and rinsed | |
| Dressing | ||
| 1/4 | cup | fresh lime juice |
| 1 | tsp. | honey |
| 1 | tsp. | Dijon mustard |
| 1/4 | tsp. | cayenne pepper |
| 1/4 | tsp. | sea salt |
| 1/4 | tsp. | freshly ground black pepper |
| 1/4 | cup | olive oil |
Directions
- In a large bowl, combine the kale, romaine, peppers, tomatoes, scallions, and cilantro. Fold in the black beans.
- Make the dressing: Whisk together the lime juice, honey, mustard, cayenne pepper, salt, and black pepper. Slowly add the oil, whisking until emulsified. Add the dressing to the salad and gently toss. Turn the salad out onto a flat platter and serve.
