Mexican Kale Salad with Cilantro-Lime Dressing

Ingredients

• Kale

  Scotch, raw

  10 cup, chopped or 670g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  2 cup kernels or 328g

• Onions

  Canned, solids and liquids

  ½ cup, chopped or diced or 112g

• Red bell pepper

  Sweet, raw

  2 large (2-1/4 per pound, approx 3-3/4" lo or 328g

• Jalapeno peppers

  Raw

  200g

• Grape tomatoes

  Red, ripe, raw, year round average

  16 oz or 454g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Garlic

  Raw

  1 clove or 3g

• Jalapeno

  Pop Chips

  50g

• Apple Cider Vinegar

  Great Value - Great Value

  2 tbsp or 30g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. In a large mixing bowl, sprinkle the kale with the lemon juice and give the kale a good massage until the leaves are tender and release bright green juice, about 2 minutes. Toss in the beans, corn, onion, peppers and tomatoes. Sprinkle with cilantro and drizzle with the dressing
2. Cilantro - Lime Dressing: In a blender, combine the cilantro, garlic, jalapeno, lime juice, apple cider vinegar, and 1 tbsp of water and blend until smooth. Season with pepper. This will keep in the refrigerator for up to 5 days.