Mexican Kale and Blue Corn Salad (PCRM.org)

1 small bunch of kale
1/2 tsp salt
1 lemon, juiced
1/2 red onion, diced
1 1/2 cup sweet white corn, frozen and thawed
1 14-16 oz. can black beans, rinsed drained
1/2 cup salsa, jarred or homemade
1 Tbsp pumpkin or pepita seeds, unsalted
1/2 cup unsalted Blue corn tortilla chips (baked preferred)

Wash kale, remove stems and break up into small bite-sized pieces and place in a medium bowl. 
Add the salt and 1/2 the lemon juice. MASSAGE the kale for 1-2 minutes (you will see a color change 
as the kale is tenderized). Add red onion, beans, corn, salsa, pepitas and crushed corn chips. 
Drizzle with remaining lemon. Serve Immediately. 

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