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Photo by: Joseph De Leo
Another great recipe from my talented cousin, Molly. This salad is filling, but fruity. Kale is a great source of folic acid and vitamins A and C.
INGREDIENTS
- 1 15-oz. can (about 1½ cups) black beans
- 1 tablespoon ground cumin
- Pinch salt and pepper
- ½ bunch kale, cleaned, dried and finely chopped
- 1 cup tomatoes, diced (or a handful of cherry tomatoes, halved)
- ½ cup Jack cheese, finely cubed
- 1 avocado, cubed
- ½ bunch radishes, sliced
- 1 bunch scallions, sliced into thin rounds
- 1 small jicama, diced
- ½ cup cilantro, chopped
- ½ mango, diced
- 2 limes, juiced
- 2 tablespoons extra virgin olive oil
Directions
The Process
1. Warm and season black beans with salt and a tablespoon of cumin in a sauté pan over medium heat. Put aside.
2. Toss all other ingredients together in a large bowl.
3. Top with beans and creamy dill dressing .
© 2007 Domenica Catelli
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
Nutritional information is based on 4 servings.
390kcal (19%)
265mg (27%)
108mg (180%)
470mcg RAE (16%)
1117mg
111mg
14g
8g
16g
43g
15mg (5%)
202mg (8%)
5g (27%)
20g (31%)
5mg (26%)
FROM THE KITCHEN OF...
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