Make Ahead

Southwestern Kale Salad

July 12, 2013
2 Ratings
  • Makes about 20 1 cup servings
Author Notes

If you have ever been part of a CSA, you know when your family screams, NO MORE KALE. I created this recipe for a too hot June day when cooking was not an option. It is such a popular dish in my house now, I made it 3 times in one weekend. Loaded with flavor, it works as a meal or an accompaniment. —Bubba Mac

What You'll Need
  • 2 bunches kale
  • 1 Lemon, juiced
  • 2 Limes, juiced
  • 1/4 cup + 4 TB olive oil
  • 4 ears, fresh corn
  • 2 15.5 oz cans black beans, rinsed and drained
  • 1 red pepper, chopped
  • 1 large shallot, minced
  • 5 scallions, chopped
  • 3 fresh tomatoes, chopped
  • 6 -8 pickled jalapeño slices, minced
  • 1 large bunch cilantro, stemmed and chopped
  • salt/pepper
  • ripe avocado
  1. Wash kale well, remove from stems and chop fine.
  2. Add lemon and lime juice to kale with 4 TB of olive oil. Massage kale and allow to macerate for several hours, stirring frequently. (The acid from the citrus "cooks" the kale and softens it.
  3. Remove corn from cobs and steam or microwave until just cooked.
  4. After Kale has time to wilt, add remaining ingredients, salt and pepper to taste. Let sit for another 30 minutes for flavors to develop. Serve with chopped avocado on top.

See what other Food52ers are saying.

  • marialissio
  • Bubba Mac
    Bubba Mac

2 Reviews

Bubba M. July 12, 2013
my kids are older...and like spicy food so we tend to ramp it up...but the recipe works fine without the Js....and it is somewhat of a garbage salad...whatever you have in the frig could work...enjoy...had it tonight as a starter with orroz con pollo
marialissio July 12, 2013
Sounds like a winner. Kale is my new best friend. I might delete the jalapeños to accommodate my children but otherwise looks really good.