The easiest and best salad recipe
This kale and bean salad is the most delicious and easy kale salad recipe you can make. All you need is a handful of fresh ingredients, canned beans and frozen corn. The dressing is made by combining my favorite ingredient, tahini, with cilantro and lime juice in a blender. This one comes together so quickly and tastes amazing. This recipe is 100% vegan, gluten free, oil-free and allergy friendly. Eat it on it's own or with chips or even over rice for a delicious and fresh meal.
What is so great about kale?
You know how much I love kale, just look at the repertoire of kale recipes on my blog! But why do I love kale so dang much? First of all it is super nutritious. It is full of fiber and vitamins. Secondly, I love how hardy it is in salads. Kale greens do not wilt like lettuce when dressed. They get tender but not sad and shriveled which makes them ideal for salads that are premade like this one. Kale makes the perfect base in this Kale and Bean salad. Once dressed, you have about 3 days to consume this salad.
Ingredients for Kale and Bean Salad
This kale and bean salad utilizes fresh, frozen and canned ingredients which makes it an ideal meal for all seasons. If avocados are not around, try adding walnuts or hemp seeds instead for some healthy fats.
- kale
- black beans
- cucumbers
- cherry tomatoes
- scallions
- frozen corn
- orange bell pepper
- avocados
- tahini
- limes
- pure maple syrup
- cilantro
- salt
- water
How to Make Summer Kale and Bean Salad
This salad is so quick and easy to make. Simply chop the ingredients, blend the dressing and mix!
- In a large bowl add kale, peppers, cucumbers, tomatoes, scallions, corn, beans and avocado.
- Make the dressing by blending tahini, cilantro, lime juice, water, salt and maple syrup in a blender until smooth.
- Pour dressing over the salad and toss until well combined.
- Eat within 3 days.
Other fresh kale salad recipes
Kale and Bean Salad
Ingredients
- 1 bunch kale (about 3 cups) stems removed and shredded
- 1 can black beans rinsed and drained
- 4 Persian cucumbers or 1 English cucumber diced
- 10 cherry tomatoes cut in quarters
- 3 scallions white and green parts diced
- 2 cups frozen corn thawed
- 1 orange bell pepper diced
- 2 avocados peeled and diced
- ¼ cup tahini
- 2 limes juiced
- 1 tsp pure maple syrup
- ½ bunch cilantro leaves and stems chopped
- 2 pinches salt
- ¼ cup water
Instructions
- In a large bowl add kale, peppers, cucumbers, tomatoes, scallions, corn, beans and avocado.
- Make the dressing by blending tahini, cilantro, lime juice, water, salt and maple syrup in a blender until smooth.
- Pour dressing over the salad and toss until well combined.
- Eat within 3 days.
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