A Salad That Eats Like a Meal
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
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
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The Process
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Warm and season black beans with salt and a tablespoon of cumin in a sauté pan over medium heat. Put aside.
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Toss all other ingredients together in a large bowl.
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Top with beans and creamy dill dressing .
2007 Domenica Catelli
