Name: Kale, Avocado, and Black Bean Salad
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Olive oil - 3 tablespoons; Lime juice - 3 tablespoons; Minced jalapeno pepper (seeds and membranes removed) - 1 tablespoon; Honey - 1 teaspoon; Ground cumin - ½ teaspoon; Ground coriander - ¼ teaspoon; Sea salt to taste - ¼ teaspoon; Bunch kale, ribs removed and leaves thinly sliced - 1 large; Black beans, rinsed and drained - 1 (14 ounce) can; Avocado, diced - 1; Crumbled feta cheese - ½ cup; Pecans - ⅓ cup; White sugar - 1 teaspoon; Salt - ⅛ teaspoon; Chopped fresh cilantro leaves - ½ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Kale, Avocado, and Black Bean Salad

1. Olive oil - 3 tablespoons

2. Lime juice - 3 tablespoons

3. Minced jalapeno pepper (seeds and membranes removed) - 1 tablespoon

4. Honey - 1 teaspoon

5. Ground cumin - ½ teaspoon

6. Ground coriander - ¼ teaspoon

7. Sea salt to taste - ¼ teaspoon

8. Bunch kale, ribs removed and leaves thinly sliced - 1 large

9. Black beans, rinsed and drained - 1 (14 ounce) can

10. Avocado, diced - 1

11. Crumbled feta cheese - ½ cup

12. Pecans - ⅓ cup

13. White sugar - 1 teaspoon

14. Salt - ⅛ teaspoon

15. Chopped fresh cilantro leaves - ½ cup

How to cook deliciously - Kale, Avocado, and Black Bean Salad

1. Stage

Whisk olive oil, lime juice, jalapeno pepper, honey, cumin, coriander, and sea salt together in a bowl until dressing is smooth.

2. Stage

Place kale in a bowl and sprinkle sea salt over kale. Massage salt into the kale until leaves are darker in color and fragrant. Drizzle enough dressing over kale to lightly coat. Gently fold in black beans, avocado, and feta cheese.

3. Stage

Place pecans into a skillet and sprinkle sugar and 1/8 teaspoon salt over pecans; cook and stir over medium-low heat until fragrant and sugar is dissolved, 3 to 5 minutes. Cool pecans and chop.

4. Stage

Distribute salad among serving bowls and top with toasted pecans and cilantro.