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Kale Black Bean Salad Recipe

Kale Black Bean Salad Recipe

Kale black bean salad recipe is a fresh, healthy, and meal-prep friendly plant-based dish. Packed with fiber, vitamins, and plant protein, this salad keeps you full and energized. It is simple, flexible, and perfect for busy days.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: lunch salad
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh kale leaves (stems removed, chopped)
  • 1 ½ cups cooked black beans (rinsed and drained)
  • 1 red bell pepper (chopped)
  • ¼ cup red onion (finely chopped)
  • 1 cup cherry tomatoes (halved)
  • 3 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 2 tbsp fresh cilantro (chopped)
  • 1 clove garlic (minced)
  • ½ tbsp alt (or to taste)

Equipment

  • Large mixing bowl
  • Small bowl
  • Knife
  • Cutting board
  • Whisk

Method
 

  1. In a small bowl, whisk olive oil, lime juice, garlic, salt, and chopped cilantro until smooth.
  2. Place chopped kale in a large bowl. Add 1–2 tablespoons of dressing. Massage with clean hands for 1–2 minutes until kale becomes darker and softer.
  3. Chop bell pepper, onion, and tomatoes. Rinse and drain black beans.
  4. Add black beans, vegetables, and remaining dressing to the kale. Toss well until evenly coated.
  5. Taste and adjust salt or lime if needed. Add avocado just before serving.

Notes

Notes

  • Always massage kale when using it raw
  • Use low-sodium canned beans if possible
  • Store avocado separately for meal prep
  • Flavors improve after a few hours in the fridge

Storage

  • Store in airtight container
  • Refrigerate up to 3 days
  • Not freezer friendly