Healthy Creamy Mexican Kale Salad

Hearty vegetables tossed with a tangy cumin flavoured dressing. Perfect for hot summer days and 10 g of fiber per serving will fill you up.

Salad:
4 cups baby or full-grown kale (stalks removed & coarsely chopped), packed
14 oz can black beans, drained and rinsed (I used my cooked beans)
1 cup corn (thaw if using frozen)
2 large bell peppers (any colour), finely chopped
1 + 1/2 large avocado, finely chopped
1 large tomato, finely chopped
1/2 cup red onion, finely chopped
1/2 cup cilantro, finely chopped
1 tbsp jalapeño peppers, seeded & minced

Dressing:
1/2 large avocado
1/2 cup warm water
1/2 lime, juice of
1 tsp cumin
3/4 tsp salt
1/2 tsp black pepper

View the full recipe at iFOODreal →