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Mexican Kale Salad with Zesty Cilantro Lime Dressing

Jenn | Peas and Crayons
  • 25 minutes
  • Serves 6

INGREDIENTS

5 cups

kale

1 tsp

olive oil

1 pinch

salt

1 cup

canned black beans

1 cup

corn

1 large

red bell pepper

1

jalapeno pepper

1/4 cup

red onion

3 TBSPs

feta cheese

1 serving

fresh cilantro

15 ozs

canned chickpeas

1 TBSP

avocado oil

1/4 tsp

sea salt

1/2 tsp

ground cumin

1/4 tsp

smoked paprika

1/4 tsp

ground turmeric

1/8 tsp

cayenne pepper

3 TBSPs

lime juice

1/4 cup

light olive oil

1 TBSP

white wine vinegar

2 tsps

honey

1/2 tsp

sea salt

1/8 tsp

black pepper

2 TBSPs

fresh cilantro