inspired by a recipe by PCRM
This kale salad made with black beans and corn is hearty enough to be a meal in itself.
one small bunch kale, shredded
juice of one lime
2 ml1/2 tsp. salt
1/2 of a red onion, diced
350 ml1 & 1/2 c. corn
15 ml1 T. pumpkin seeds
430 g15 oz. can unsalted black beans
120 ml1/2 c. salsa
120 ml1/2 c. unsalted baked corn chips*
Add the salt and lime juice to the kale and massage for 1-2 minutes to soften the leaves.
Add remaining ingredients and toss together.
*I just toast a couple of corn tortillas and break them up. (Eve)