Latin-Inspired Kale Quinoa Salad

local_grocery_store Ingredients

• 1 bunch Kale, chopped
• 1 cup Quinoa, cooked
• 1 can Black beans, drained and rinsed
• 1 cup Corn kernels, cooked
• 1 Red bell pepper, diced
• 1/4 Red onion, thinly sliced
• 1/4 cup Cilantro, chopped
• 1 Lime, juiced
• 2 tablespoons Olive oil
• 2 cloves Garlic, minced
• 1/2 teaspoon Cumin, ground
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper, freshly ground

restaurant_menu Method

1. 1.In a large bowl, combine the chopped kale, cooked quinoa, black beans, corn kernels, diced red bell pepper, thinly sliced red onion, and chopped cilantro.
2. 2.In a small bowl, whisk together the lime juice, olive oil, minced garlic, ground cumin, salt, and black pepper to make the dressing.
3. 3.Pour the dressing over the salad and toss until well combined.
4. 4.Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. 5.Serve chilled and enjoy!

lightbulb_outline Tips

• chevron_rightMassage the kale leaves with a little olive oil before chopping to make them more tender and flavorful.
• chevron_rightYou can add some diced avocado or crumbled feta cheese for extra creaminess and richness.
• chevron_rightFor added crunch, sprinkle some toasted pepitas or crushed tortilla chips on top of the salad.
• chevron_rightFeel free to adjust the seasonings and spices according to your taste preferences.