This Southwestern Kale Salad is one tasty, easy meal. Where softer salad greens like lettuce would wilt from sitting in citrus vinaigrette, raw kale actually gets better. While the citrus juices “cook” the kale... similar to ceviche — adding tremendous flavor and tang — creamy avocado, sweet roasted corn, and protein-packed black beans round out this filling and beautiful salad.
Blend the oil, lime juice, cilantro leaves, red onion, and salt until smooth. Transfer to a large bowl.
In a wide skillet, heat 1 teaspoon of oil over medium-high heat. Add the corn and cook, stirring occasionally, until the corn is well browned, about 5 minutes. Tip into the dressing
Add the kale, black beans and cherry tomato to the bowl, and mix well until well coated. Let sit for at least 15 minutes. Just before serving top with diced avocado and tortilla chips, if using, or serve with a warm tortilla.
Always drain & rinse canned beans before using, no matter what dish you’re making. Canned beans are very high in sodium, even when marked ‘low sodium’. Rinsing will remove a lot of the excess salt.