Each year we attend an annual Christmas Party hosted by our longtime friends which includes a potluck dinner and White Elephant gift exchange. This year the theme for dinner was Mexican and the main dish was Enchiladas. Several of us were asked to bring salads so I decided to try this Mexican Kale Salad that I had jotted down on a piece of paper. I don't know where it came from and there are no instructions, just ingredients, but it looked good so I thought I would give it a try.
It was delicious.
In fact, we liked this salad so much that I made it twice last week!
Happy Monday!
Mexican Kale Salad
by Jennifer Stull
Ingredients:
- 4 cups Kale
- 1-14oz. can Black Beans, drained and rinsed
- 1 cup fresh or frozen corn (thawed)
- 2 large bell peppers, red and/or green
- 1/2 large avocado - diced
- 1 large tomato, chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1 Tablespoon jalapeno pepper, seeded, minced
Dressing:
- 1/2 large avocado
- 1/2 lime - juiced
- 1 teaspoon cumin
- 1/4-1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper
- 1/2 cup warm water
Instructions:
Mix all salad ingredients in large bowl. Put first 5 dressing ingredients in blender. Pulse several times to mix ingredients. Slowly pour warm water into blender while mixing until desired consistency is reached. Pour over salad and toss.
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