Description
A refreshing and hearty chopped kale salad perfect for summer barbecues.
Ingredients
Scale
- 1 bunch kale, stems removed and chopped
- 1 cup cooked quinoa
- 1/2 cup corn kernels, cooked or grilled
- 1/2 cup black beans, rinsed and drained
- 1/4 cup red onion, finely chopped
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted pumpkin seeds
- For the dressing: 3 tablespoons olive oil
- For the dressing: 2 tablespoons lemon juice
- For the dressing: 1 teaspoon Dijon mustard
- For the dressing: 1 clove garlic, minced
- For the dressing: Salt and pepper to taste
Instructions
- In a large bowl, combine the chopped kale, cooked quinoa, corn kernels, black beans, red onion, and feta cheese if using.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and minced garlic for the dressing. Season with salt and pepper.
- Pour the dressing over the salad ingredients.
- Toss everything together until the kale is evenly coated.
- Stir in the toasted pumpkin seeds just before serving.
Notes
- Massage the kale with a small amount of the dressing for two minutes before adding other ingredients to soften the leaves.
- If you do not want to use feta, substitute with sunflower seeds for a dairy-free option.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 250
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 8
- Protein: 12
- Cholesterol: 10
Keywords: kale salad, bbq side dish, summer salad, chopped salad, quinoa salad, black bean salad