Kale and Black Bean Salad With Avocado
This large bowl of kale, tender black beans and creamy avocado is scrumptious and nutritious. With zesty flavors, it’s finest loved on the facet of a easy protein for a satisfying dinner.
RD Tip: Kick up the protein content material on this meal by topping the salad with a fried egg or tofu. This makes the salad extra filling and helps you hit your protein aim whereas getting a serving of greens.
Lively time: 10 minutes Complete time: 1 hour + 10 minutes
Kale and Black Bean Salad With Avocado
Components
- 1/4 cup (44g) dried black beans, soaked
- 2 cups (50g) kale, chopped
- 1 tbsp avocado oil
- 1 tbsp lime juice, freshly squeezed
- 1 garlic clove, minced
- 1 tsp cumin
- 1/4 tsp salt
- 1 massive tomato, diced
- 1 medium avocado, cubed
Instructions
In a small saucepan, mix the soaked black beans with 2 cups of water and produce to a boil over medium-high warmth. Cut back the warmth to a delicate simmer, leaving the lid barely ajar, and cook dinner till the beans are tender, about 1 hour. Drain, rinse flippantly, and let cool.
Place the chopped kale in a big bowl. In a small bowl, whisk collectively the avocado oil, lime juice, garlic, cumin, and salt. Pour the dressing over the kale and toss to coat, then use your palms to therapeutic massage the kale for about 1 minute, till it softens and darkens barely.
Add the cooked beans, tomato, and avocado, and toss gently to mix. Serve instantly to stop the avocado from browning.
Serves: 2 | Serving Measurement: 2 cups
Diet (per serving): Energy: 299; Complete Fats: 19g; Saturated Fats: 3g; Monounsaturated Fats: 12g; Polyunsaturated Fats: 3g; Ldl cholesterol: 0mg; Sodium: 315mg; Carbohydrate: 28g; Dietary Fiber: 11g; Sugar: 4g; Protein: 8g
Diet Bonus: Calcium: 13%; Iron: 16%; Potassium: 1041mg; Vitamin C: 77%
Initially Revealed Might 15, 2020; Up to date March 2026
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