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Mexican Kale Salad with Chili-Lime Vinaigrette

Ginnie
  • 30 minutes
  • Serves 4

INGREDIENTS

1/2 tsp

Ancho chili pepper, powder

1

Avocado

1

15- oz can Black beans

1 pint

Cherry tomatoes

1/4 cup

Cilantro, lightly packed

1 cup

Corn

1

bunch Lacinato kale

3 tbsp

Lime juice

1 tbsp

Maple syrup

1/4 tsp

Cayenne

1 pinch

Pepper

1 tsp

Salt

1 tbsp

Apple cider vinegar

5 tbsp

Olive oil, extra virgin

1

Tortilla chips

1/2 cup

Feta cheese