Fiesta Kale Salad (Vegan) + VIDEO

My fiesta kale salad is colorful, flavorful, and easy to make. This vegan kale salad can be served as a side or main dish.

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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.

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The Fixings

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.

The Sauce

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.

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.

Other side dish recipes you might enjoy:

Lemon Garlic Asparagus

Avocado Slaw

Greens or Kale with Smoked Turkey

Parmesan Grilled Vegetables

Skillet Tomatoes W/Feta

Vegan Fiesta Kale Salad

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5 from 3 reviews

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Print Recipe

• 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.

• Author: Shannon Epstein
• Prep Time: 10 minutes

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

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