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Healthy Creamy Mexican Kale Salad
Ingredients
  • subheading: 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 + ½ large avocado, finely chopped
  • 1 large tomato, finely chopped
  • ½ cup red onion, finely chopped
  • ½ cup cilantro, finely chopped
  • 1 tbsp jalapeño peppers, seeded & minced
  • subheading: Dressing:
  • ½ large avocado
  • ½ cup warm water
  • ½ lime, juice of
  • 1 tsp cumin
  • ¾ tsp salt
  • ½ tsp black pepper
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