This is a recipe for a gluten-free and vegan Mexican Kale Salad with Black Beans and a Maple Lime Vinaigrette. It is one of my favorite salads as it is so easy-to-prepare, flavorful and satisfying. It uses a technique that my daughter calls “life changing”. Massaging the kale transforms the greens from bitter and grassy to tender and slightly sweet.

On my YouTube Channel, I demonstrate the preparation of this salad and discuss its nutritional content. It is protein, calcium and iron rich and relatively low in calories.


You can watch the video here:



Mexican Kale Salad

Prep Time 20 mins
Total Time 20 mins
Course Main Dish, Salad
Cuisine Mexican, Plant-based, Vegan
Servings 4


For the dressing

  • 3 tablespoons lime juice
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 2 garlic cloves minced
  • 1/8 tsp Salt
  • 1/2 teaspoon cumin

Other ingredients

  • 8 cups chopped kale
  • 1/4 cup chopped red onions
  • 1 medium bell pepper diced
  • 1 15 ounce can black beans drained and rinsed
  • 1 avocado peeled, seeded and diced
  • 3/4 cups fresh or frozen corn ( thawed)
  • 2 tablespoons chopped cilantro


For the dressing

  • In a glass jar or medium bowl, shake or stir together the dressing ingredients.

For the rest of the salad

  • Place the kale in a large bowl. Pour the dressing over the kale. Massage with your hands for 1-2 minutes until the kale begins to soften. Add the remaining salad ingredients and toss to combine.


This salad holds up well in the refrigerator for a day or two, if you don't mind browned avocado.
2017 Beantown Kitchen- Reprint only by permission of the author
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