5 from 105 votes
Mexican Kale Salad with Zesty Cilantro Lime Dressing
This Mexican Kale Salad features kale massaged with olive oil and salt, combined with black beans, corn, bell pepper, jalapeño, red onion, and cotija cheese. A zesty cilantro lime dressing with lime juice, avocado oil, honey, and spices brightens the salad, while crispy seasoned chickpeas add contrasting texture and spice.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
6
servings
Calories:
266 kcal
Course:
Salad
Cuisine:
Mexican
Ingredients
- 5 cups curly kale chopped
- 1 tsp olive oil
- pinch salt
- 1 cup black beans (drain/rinse if canned)
- 1 cup corn (canned or steam if using fresh/frozen)
- 1 red bell pepper large
- 1 jalapeno pepper
- ¼ cup red onion diced
- 3-4 TBSP cotija cheese optional, or feta cheese
- cilantro to taste, fresh, chopped
Crispy Seasoned Chickpeas
- 15 oz chickpeas cooked or canned
- 1 TBSP avocado oil
- ¼ tsp salt sea salt
- ½ tsp cumin ground
- ¼ tsp smoked paprika
- ¼ tsp Turmeric ground
- ⅛ tsp cayenne pepper
Cilantro Lime Dressing
- 3 TBSP lime juice fresh
- ¼ cup avocado oil or light olive oil
- 1 TBSP white wine vinegar
- 2 tsp honey
- ½ tsp salt sea salt
- ⅛ tsp black pepper
- 2 TBSP cilantro fresh, chopped
Instructions
- Pre-heat your oven to 400 degrees F.
- First up, let's crisp up those chickpeas! Drain, rinse, and blot dry with a few paper towels. Toss the chickpeas with olive/avocado oil and salt until lighlty coated, then arrange in an even layer on a baking sheet. Roast on the center rack for 20-25 minutes until crispy on the outside and soft in the middle. While they're still hot from the oven, add to a bowl with your spices and mix well.
- While the chickpeas are roasting, let's whip up the salad and dressing!
- For the cilantro lime vinaigrette, combine all the above ingredients in a small mason jar and shake well.
- Next wash and dry your chopped kale (I use my trusty salad spinner)
- Add to a large bowl and drizzle kale with olive oil and a pinch of salt. Massage with your fingers until kale darkens in color and takes on a velvety texture. This little rubdown turns the kale into a tender and delicious salad green!
- Dice your onion, bell pepper, and jalapeño, removing the seeds/stems. I like to mince half the jalapeno and then slice the rest for topping the salad. Add to your kale along with the black beans and corn. Shake (or whisk) dressing once more and pour over the salad. Toss to coat.
- Add chickpeas, optional cheese (it's great both ways!) and a little extra fresh cilantro if you'd like! Toss together and dig in!
Cup of Yum
Notes
- Omit cotija/feta cheese to make this salad vegan; use sugar or maple syrup instead of honey.
- Adjust the amount of jalapeño and cayenne pepper to control spiciness according to taste.
- Nutrition facts are estimates and may vary based on ingredient brands and quantities.
- Add dressing just before serving to maintain kale texture and chickpea crunch.
Nutrition Information
Calories
266kcal
(13%)
Carbohydrates
39g
(13%)
Protein
13g
(26%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
7mg
(2%)
Sodium
219mg
(9%)
Potassium
689mg
(15%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
6405IU
(128%)
Vitamin C
97.9mg
(109%)
Calcium
168mg
(17%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 266
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 219mg | 9% |
| Potassium | 689mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 6405IU | 128% |
| Vitamin C | 97.9mg | 109% |
| Calcium | 168mg | 17% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.