Black Bean and Kale Salad with Smoky Lemon dressing
May 7, 2025
🌿 Longevity in a bowl.This Black Bean & Kale Salad is loaded with fiber, antioxidants, plant protein, and bold smoky flavor from a lemon-paprika dressing. 🌈
Massage that kale, toss it all together, and enjoy a dish that supports gut health, reduces inflammation, and fuels your day.
💚 Dairy-free. Gluten-free. Vegan. Anti-inflammatory.
Prep Time15 minutes
Total Time15 minutes
Servings4-5
Ingredients
- 3 cups kale, chopped small
- 2 cups black beans (drained and rinsed)
- 1 cup mixed bell peppers (red, yellow, orange), chopped
- 1 cup corn (fresh, canned, or thawed from frozen)
- 1 cup mini cucumbers, chopped
- 1/4 cup red onion, finely chopped
- 4 tbsp extra virgin olive oil
- 3 tbsp lemon juice, fresh
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1/4 tsp ground cumin
DRESSING
Instructions
- 1. Massage the Kale: Place chopped kale in a large mixing bowl. Drizzle with a small amount of lemon juice or olive oil (optional). Using clean hands, massage the kale for 1–2 minutes until it softens and darkens in color. This helps reduce bitterness and improve texture.
- 2. Add the Salad Ingredients: To the bowl with massaged kale, add black beans, chopped peppers, corn, cucumbers, and red onion. Mix well to combine.
- 3. Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, smoked paprika, garlic powder, salt, cayenne, black pepper, and cumin until smooth and emulsified.
- 4. Dress the Salad: Pour the dressing over the salad and toss everything together until evenly coated.
- 5. Chill and Serve: For best flavor, let the salad sit for at least 15–30 minutes in the fridge before serving. This allows the kale to further tenderize and the flavors to meld.
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