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image kale and bean salad in a wooden serving bowl.

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 2 votes
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Prep Time 10 minutes
Course dinner, lunch, Salad
Cuisine American, Californian, vegan
Servings 4
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 and optionally massage with oil and salt before adding other veggies. Then add 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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