KALE SALAD

Ingredienser

2 medium bunches Tuscan kale, tough stems removed and leaves sliced into thin ribbons (6 cups)

½ small cucumber, diced

½ small red bell pepper, diced

½ cup canned black beans, drained and rinsed, or ½ cup Basic Black Beans (this page)

½ cup halved cherry tomatoes

½ cup roasted corn (see sidebar, following)

1 teaspoon kosher salt

¼ cup Creamy Cilantro-Lime Vinaigrette (this page)

2 tablespoons toasted pepitas

1 lemon, cut into 4 wedges

Vejledning

In a medium bowl, toss together the kale, cucumber, bell pepper, black beans, tomatoes, corn, and salt. Add the vinaigrette and mix well to combine. Divide the salad among individual bowls and sprinkle with the pepitas. Serve with the lemon wedges on the side.

Notater

I’m not ashamed to say I eat kale salad. In fact, I’ve appeared on national TV eating kale salad in an episode of the late and great Anthony Bourdain’s Parts Unknown! Kale is sturdy enough that it won’t wilt over time, making this an excellent salad to put together in advance for a party.