Kale and Bean Salad

Delicious fresh salad made with chopped fresh veggies, canned beans and corn. All dressed in a zippy cilantro, lime and tahini dressing!

5 from 1 vote

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Prep Time 10

Course dinner, lunch, Salad

Cuisine American, Californian, vegan

Servings

Calories 503 kcal

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.

Nutrition

Calories: 503kcalCarbohydrates: 67gProtein: 17gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gSodium: 243mgPotassium: 1798mgFiber: 20gSugar: 10gVitamin A: 5039IUVitamin C: 115mgCalcium: 211mgIron: 5mg

Keyword beans, glutenfree, healthy, kale, oilfree, salad

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