Fiesta Kale Salad (Vegan) + VIDEO

This fiesta kale salad is healthy, colorful, and easy to make. Kale salad does not have to be boring. If you’re looking to add more greens into your diet, there’s nothing like a good, vegan salad. The flavorful salad packs in the protein without adding meat. The best part is you can serve this salad as a side or main dish. 

Ingredients For Fiesta Kale Salad

• Kale
• Black Beans
• Corn
• Avocado
• Bell Peppers
• Red Onion
• Sauce: oil, lime juice, garlic, maple syrup, salt, red pepper flakes, fresh cilantro

How To Make Fiesta Kale Salad

1. Add kale to a large serving bowl.
2. In a large bowl, mix together all the remaining ingredients. Pour mixture on top of the kale.
3. Top with avocado.

Canned Ingredients

This recipe comes together easily because the black beans & corn are already cooked. I used canned for both. If you use canned black beans & canned corn like me, drain & rinse them first. If you use dry beans, you will need to precook them using your preferred cooking method. 

The Homemade Sauce

As with a lot of my recipes, the star of this kale salad is the homemade sauce. It’s simple and uses ingredients you probably have in your pantry. Maple syrup or honey? I use maple syrup when I want this recipe to be vegan. Personally I don’t use a lot of sugar but you can add sugar to this. If you do, I suggest using coconut sugar rather than white sugar.

Serve Over Kale

I find that if you toss the kale with ‘the fixings’, all the ingredients sink to the bottom. To prevent this from happening, I pour everything top of the kale. After I put the salad together, I like to set it in the frig for an hour before serving to really let the flavors mesh together. This is not necessary. You can serve this kale salad right away.

FAQs & Tips

• Store leftovers in the refrigerator for up to 3 days. 
• Use different type of greens or lettuce if you don’t want to use kale.
• Like a lot of summer salads, this is even better the next day. 
• For the bell peppers, you can use 2 of your preferred bell peppers whether it be red, orange, green, yellow, or a combination. I used one red bell pepper and one orange bell pepper because I wanted this to be colorful & pretty.

Summer Side Dishes 

• Summer Vegetables

• Red Skin Potato Salad

• Avocado Slaw 

• Crab Salad

• Lemon Garlic Asparagus

Fiesta Kale Salad (Vegan)

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This fiesta kale salad is healthy, colorful, and easy to make. Kale salad does not have to be boring. If you’re looking to add more greens into your diet, there’s nothing like a good, vegan salad. The flavorful salad packs in the protein without adding meat. The best part is you can serve this salad as a side or main dish.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 8 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 bunch kale, chopped
• 2 15-ounce cans black beans, drained & rinsed
• 15 ounces corn, drained & rinsed
• 2 bell peppers, diced
• 1 cup red onion, diced
• 1 avocado, sliced or diced

Sauce:

• 1/4 cup extra-virgin olive oil
• Juice of 2 limes
• 1 garlic clove, minced
• 2 tablespoons maple syrup
• 1 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/2 cup fresh cilantro, chopped

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Instructions

1. Add kale to a large serving bowl.
2. In a large bowl, mix together all the remaining ingredients. Pour mixture on top of the kale.
3. Top with avocado.

Notes

Store leftovers in the refrigerator for up to 3 days.

Nutrition

• Serving Size:
• Calories: 246
• Sugar: 9.2 g
• Sodium: 460.3 mg
• Fat: 8.2 g
• Saturated Fat: 1.3 g
• Carbohydrates: 37.3 g
• Fiber: 10.2 g
• Protein: 9.4 g
• Cholesterol: 0 mg

This post contains affiliate links, which means I receive money if you make a purchase using one of the links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/

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