Salad · vegetarian

Mexican Kale Salad

Salads have become a major part of my life.

I don’t have time to heat up my lunch at work, so I almost always pack a salad. It’s easy to just grab and eat while in the midst of a major work crunch.

I’m starting to run out of salad recipes, though. I want to make new recipes for this blog, so I don’t like to repeat my salads. I’ve found out there is a limit to salad recipes, though.

I really have to dig for something new. I’ll pull out a dozen cookbooks looking for something interesting and different from what I’ve already made. You have to wade through hundreds of taco and Chinese chicken salads to find one unique recipe, though.

This is one of those unique recipes. I found this on Pinterest and decided to give it a shot. It’s completely vegetarian which is fine with me. The beans and cheese add the protein you need to get through the day.

This salad was excellent. Even dressed, it kept in the fridge for several days. That’s on account of the kale. Kale is a super sturdy, thick green that doesn’t wilt easily under dressing.

10/10, highly recommend this salad for lunch.

Mexican Kale Salad

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A hearty, vegetarian salad with a zesty lime-cilantro dressing.


  • 4 cups curly kale
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 large red bell pepper, diced
  • 1/2 red onion, diced
  • 1 jalapeno, diced
  • 1/4 cup cotija cheese, crumbled
  • Juice of 2 limes
  • 1/4 cup olive oil
  • 1 TBS. red wine vinegar
  • Pinch of salt & pepper
  • 1/4 cup finely chopped fresh cilantro
  • Directions

    1. In a large bowl, add corn, beans, pepper, onions, cotija and jalapeno.
    2. Add kale to bowl. Meanwhile, in a small bowl, whisk together lime juice, oil, vinegar, salt, pepper and cilantro.
    3. Pour dressing over kale and rub it into leaves.
    4. Toss all ingredients together until well combined and serve.

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