Kale & Black Bean Salad

I found this delicious salad recipe filled with vitamins and protein on a nutritionist’s blog site. It’s one of my new favorites!

Its supposed to make 4 servings at only 237 calories per serving, but if you eat it as your meal, like I did, it only serves 2.

Kale & Black Bean Salad

For the Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons fresh squeezed lime juice
1 tablespoon honey, or other liquid sweetener
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon chili powder
Fresh ground pepper, to taste
1/2 teaspoon hot sauce, or to taste
For the Salad:
3 cups baby kale
2 cups canned black beans, drained and rinsed well
1/2 cup fresh parsley, roughly chopped
1/2 cup carrot, shredded (from 1 small peeled carrot)
1/2 red bell pepper, finely chopped (about 1/4 cup; or use any color pepper)
2 tablespoons onion, finely chopped

In a small mixing bowl, whisk together the dressing until smooth – olive oil, lime juice, honey, salt, cumin, chili powder and fresh ground black pepper or hot sauce if using. Season the dressing to taste, adding more salt, pepper, lime juice, honey or hot sauce if needed.

To a large mixing bowl, add the kale. Drizzle half of the dressing over the kale and massage for a minute or two until the kale is wilted and softened.

Add the black beans, parsley, carrot, bell pepper and onion to the kale. Pour the remaining dressing over top and mix well. Season with additional salt and pepper if needed.

Serve immediately or keep in the fridge for up to 3 days.