My fiesta kale salad is colorful, flavorful, and easy to make. This vegan kale salad can be served as a side or main dish.
I really struggled with the name of this salad. I finally settled on ‘Fiesta Kale Salad‘ due to the combination of black beans & corns. For some reason it reminded me of a fiesta. Tex-Mex Kale Salad was also in the running.
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 I did, be sure to drain & rinse them first. If you use dry beans, you will need to precook them using your preferred cooking method. 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.
As with a lot of my recipes, the star of this kale salad is the 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 sugar but you can add sugar to this. If you do, I suggest using coconut sugar rather than white sugar.
Other side dish recipes you might enjoy:
Serve Over Kale
I chose to serve this over kale. I find that if you toss the kale with ‘the fixings’, all the fixings sink to the bottom. To prevent this from happening, I just pour everything top of the kale. Of course you can use different type of greens or lettuce if you don’t want to use 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.Print
- 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
- 1/4 cup extra-virgin olive oil
- Juice of 2 limes
- 1 garlic clove, minced
- 2 tablespoons maple syrup or honey
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/2 cup fresh cilantro, chopped
- Add kale to a large serving bowl.
- In a large bowl, mix together all the remaining ingredients. Pour mixture on top of the kale.
- Top with avocado.
Store leftovers in the refrigerator for up to 3 days.
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