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Information

Course: main course
Total time: under 30 minutes
Skill level: Easy
Cost: Inexpensive
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Notes

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.

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

Directions

The Process

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

2. Toss all other ingredients together in a large bowl.

3. Top with beans and creamy dill dressing .

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Nutritional Information

Nutrients per serving

Nutritional information is based on 4 servings.

390kcal (19%)
265mg (27%)
108mg (180%)
470mcg RAE (16%)
1117mg
111mg
14g
8g
16g
43g
15mg (5%)
202mg (8%)
5g (27%)
20g (31%)
5mg (26%)