Mexican Kale & Bean Salad with Avocado Dressing
SERVES 4. HANDS-ON TIME: 25 MINUTES. TOTAL TIME: 25 MINUTES.
This bowl packs a little of everything for a light yet satisfying lunch or dinner that will keep your taste buds guessing with every single bite.
1 bunch kale, thick stems removed and thinly sliced 2 ears corn, cooked and kernels removed 1 orange or red bell pepper, julienned
1 15-oz BPA-free can black beans or chickpeas, drained and rinsed 2 cups cherry or grape tomatoes, halved 2 cups blanched and drained green beans, halved
smoked paprika or ground chipotle pepper, optional DRESSING 1 avocado, peeled and pitted 1 cup whole-milk Greek yogurt 2 tbsp fresh lemon juice 1 tsp ground cumin 1 clove garlic, roughly chopped ¼ tsp sea salt 1/8 tsp ground black pepper
1. Divide kale among 4 containers. Top kale with mounds of corn, bell pepper, black beans, tomatoes and green beans. (Alternatively, layer all vegetables in a glass jar with a lid.) Sprinkle smoked paprika over vegetables (if using).
2. In a blender or small food processor, blend all dressing ingredients. Store dressing in a separate container and toss with salad just before serving.
PER SERVING (1/4 of recipe): Calories: 341, Total Fat: 12 g, Sat. Fat: 3 g, Monounsaturated Fat: 7 g, Polyunsaturated Fat: 2 g, Carbs: 46 g, Fiber: 14 g, Sugars: 16 g, Protein: 18 g, Sodium: 255 mg, Cholesterol: 8 mg
Swiss Chard Lasagna (SEE RECIPE, P. 78)