Mexican Chopped Salad with Kale, Black Beans & Mango

KALE-ing It with this 15 minute salad and the most perfect avocado

Quick, Packed with Nutrients & Delish!

This salad has a little bit of everything… kale, black beans, mango, corn, tomatoes, yellow pepper, green onion, avocado and cashews for some crunch.  The dressing is prepared salsa, lime juice & EVOO.

It’s literally a fiesta unto itself and can be enjoyed alone or alongside a simple grilled protein of your choice.

Bonus: this packed salad takes no time to prep and is packed with nutrients!

Scroll down for the recipe.

Mexican Chopped Salad with Kale, Black Beans & Mango


Chopped Mexican Salad with Kale, Black Beans & Mango
Super easy salad that a little bit of everything it. You can feel free to change the greens or fruit and add more or less vegetables according to taste. Perfect alone or alongside a simple grilled protein. Recipe adapted from local newspaper.
Recipe type: Salads
Cuisine: Gluten-Free, Vegan
  • 6 cups shredded kale or any dark leafy green (I purchased pre-chopped kale to save time)
  • 1 cup canned black beans, rinsed and drained
  • 1½ cups fresh mango, sliced thin (I purchased pre-cut mango to save time)
  • 1 cup organic frozen corn, thawed
  • 1 cup grape tomatoes, halved
  • ½ yellow pepper, chopped
  • ½ avocado, sliced or chopped
  • ½ bunch green onions, greens and white parts, chopped
  • ¼ cup roasted, salted cashews
  • ¼ prepared tomato salsa
  • 3 tbsp fresh lime juice
  • 1 tbsp EVOO
  1. Whisk together all ingredients
  1. Toss all salad ingredients together in a large bowl with the dressing


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