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Mexican Kale Salad

yield: 6 total time: 12 minutes
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Ingredients

  • 4 cups kale baby or full-grown, stalks removed & coarsely chopped, packed
  • 14 ounces black beans drained and rinsed, I used my cooked beans
  • 1 cup corn thaw if using frozen
  • 2 bell peppers large, any colour, finely chopped
  • 1 avocado + 1/2 large, finely chopped
  • 1 large tomato finely chopped
  • 1/2 cup red onion finely chopped
  • 1/2 cup cilantro finely chopped
  • 1 tablespoon jalapeƱo peppers seeded & minced
  • 1/2 avocado large
  • 1/2 cup warm water
  • 1/2 lime juice of
  • 1 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Nutrition

  • Calories : 200 calories
  • Carbohydrate : 29 grams
  • Fat : 8 grams
  • Fiber : 11 grams
  • Protein : 8 grams
  • SaturatedFat : 1 grams
  • Sodium : 570 milligrams
  • Sugar : 4 grams
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