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Diabetes Forecast

The Healthy Living Magazine

Southwestern Kale and Black Bean Salad

Per Serving

Southwestern 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
1/4cupolive oil

Directions

  1. In a large bowl, combine the kale, romaine, peppers, tomatoes, scallions, and cilantro. Fold in the black beans.
  2. 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.
 
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