Start to finish: 15 minutes
Servings: 4
6 cups shredded kale, or other dark leafy greens
1 cup cooked black beans, rinsed and drained if canned
1 1/2 cup cubed fresh mango, about 1 large mango
1 cup organic frozen corn, thawed
1 cup chopped tomato, about 2 roma tomatoes
1/2 yellow bell pepper, chopped
1/2 large avocado, cubed
2 green onions, chopped
1/4 cup cashews, chopped
8 baked organic corn chips, lightly crushed
chopped cilantro or parsley, for garnish
For the dressing:
1/4 cup prepared tomato (or tomatillo) salsa
3 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Lay the greens on a platter or individual plates. Place on top of the greens: beans, mango, corn, tomato, bell pepper, and avocado. Sprinkle on the green onions, cashews, crushed corn chips and cilantro. In a small bowl, whisk together the dressing ingredients and pour on the salad. Serve.
Nutrition information per serving: 296 calories; 114 calories from fat; 13 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 393 mg sodium; 42 g carbohydrate; 11 g fiber; 13 g sugar; 9 g protein.
Melissa d’Arabian, Associated Press
