Recipe

Southwest Kale Salad

Ingredients
½ cup Newman's Light Lime Dressing
½ tsp. - 1 tsp. Kowalski's Crushed Red Pepper
1 oz. fresh cilantro, leaves coarsely chopped
½ tsp. kosher salt
2 cups torn Dino kale
15 oz. canned black beans, drained, rinsed
10 oz. bag frozen organic sweet corn, thawed
1 cup halved grape tomatoes
½ cup chopped red onion
½ cup julienne-cut orange bell pepper
½ cup julienne-cut jicama
Directions

In small bowl, combine first 4 ingredients; refrigerate, covered. In large bowl, combine remaining ingredients; toss with dressing. Serve immediately or refrigerate, covered, several hours.

Good to Know:

  • Before tearing kale, fold each leaf in half lengthwise and cut down along the rib to remove both leaves. Then tear into bite-sized pieces. Draining and rinsing canned beans can reduce the amount of sodium by as much as 40%.
  • For your convenience, we offer pre-cut strips of jicama in the Produce Department.

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