Recipe By: Eileen M.
Ingredients:
- Kale – 1 bunch with stems stripped and torn into bite sized pieces. (Or fresh bagged kale, with any big stems removed)
- Mango- 1 cup of thawed frozen mango chunks (or 1 fresh mango)
- Corn- 1 cup canned or thawed frozen.
- Black beans- 1 cup canned. Drained and rinsed.
- 1 Red pepper- seeded and chopped
- Mint leaves- 2 T., with any large leaves torn into bite sized pieces.
- Hummus- 1/3 cup. I like Roasted Red Pepper but use your favorite.
- 3 T. Persian Lime Balsamic, or more to taste
- 1 cup grape tomatoes, halved (Optional).
Directions:
- Place the kale in a large bowl and massage it with the hummus for about a minute. It will soften and become limp.
- Add the remaining ingredients and mix well. The Persian Lime Balsamic will blend with the hummus and make a creamy and delicious dressing.
Notes:
- This is an ideal everyday salad for the winter and early spring. It is easy to keep all the ingredients on hand and they are relatively inexpensive. Kale keeps incredibly well in the refrigerator, usually for a week or more. It is fine to omit the tomatoes, especially when they are not in season.