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Mexican Kale Salad with Zesty Cilantro Lime Dressing Ingredients 5 cups chopped curly kale 1 tsp olive oil pinch of salt 1 cup black beans (drain/rinse if canned) 1 cup corn (canned or steam if using fresh/frozen) 1 large red bell pepper 1 jalapeo pepper cup diced red onion 3-4 TBSP cotija or feta cheese optional fresh chopped cilantro to taste Crispy Seasoned Chickpeas 15 oz cooked/canned chickpeas 1 TBSP avocado oil tsp sea salt tsp ground cumin tsp smoked paprika tsp ground turmeric tsp cayenne pepper Cilantro Lime Dressing 3 TBSP fresh lime juice cup avocado oil or light olive oil 1 TBSP white wine vinegar 2 tsp honey tsp sea salt tsp black pepper 2 TBSP fresh chopped cilantro Instructions Pre-heat your oven to 400 degrees F

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If you need a vegan or plant-based option, try thawing frozen edamame to mix in