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A Salad That Eats Like a Meal

Updated July 06, 2016
(1 Votes)

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Cookbook

Mom-a-Licious

Published by Waterside Productions

This image courtesy of Joseph DeLeo

Another great recipe from my talented cousin, Molly. This salad is filling, but fruity. Kale is a great source of folic acid and vitamins A and C.

CostInexpensive

Easy

Kid FriendlyYes

OccasionCasual Dinner Party

Recipe CourseMain Course

Dietary ConsiderationHealthy, Vegetarian

MealDinner, Lunch

Taste and TextureCheesy, Creamy, Crisp, Fruity, Herby, Savory, Spiced, Sweet

Type of DishMain Course Salad

Ingredients

  • 1 15-oz. can (about 1½ cups) black beans
  • 1 tablespoon ground cumin
  • Pinch salt and pepper
  • ½ bunch kale, cleaned, dried and finely chopped
  • 1 cup tomatoes, diced (or a handful of cherry tomatoes, halved)
  • ½ cup Jack cheese, finely cubed
  • 1 avocado, cubed
  • ½ bunch radishes, sliced
  • 1 bunch scallions, sliced into thin rounds
  • 1 small jicama, diced
  • ½ cup cilantro, chopped
  • ½ mango, diced
  • 2 limes, juiced
  • 2 tablespoons extra virgin olive oil

Instructions

The Process

Warm and season black beans with salt and a tablespoon of cumin in a sauté pan over medium heat. Put aside.

Toss all other ingredients together in a large bowl.

Top with beans and creamy dill dressing .

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