Kale, Avocado, and Black Bean Salad

Our family loves this when we are in the mood for something healthy and satisfying. Even my meat-loving husband loved it! My vegetarian daughter thought this was awesome too. Next time I might try adding cranberries, or substituting pepitas for the pecans.

• Preparation Time: 25 mins
• Cooking Time: 3 mins
• Total Time: 28 mins
• Calories: 320 Calories

Ingredients

• ⅛ teaspoon salt
• 1 teaspoon white sugar
• 3 tablespoons olive oil
• ½ cup crumbled feta cheese
• ½ teaspoon ground cumin
• 1 teaspoon honey
• ¼ teaspoon ground coriander
• sea salt to taste
• 3 tablespoons lime juice
• 1 Avocado, diced
• ½ cup chopped fresh cilantro leaves
• 1 (14 ounce) can black beans, rinsed and drained
• ⅓ cup pecans
• 1 tablespoon minced jalapeno pepper (seeds and membranes removed)
• 1 large bunch kale, ribs removed and leaves thinly sliced

Recipe Instructions

Step 1

Whisk olive oil, lime juice, jalapeno pepper, honey, cumin, coriander, and sea salt together in a bowl until dressing is smooth.

Step 2

Place kale in a bowl and sprinkle sea salt over kale. Massage salt into the kale until leaves are darker in color and fragrant. Drizzle enough dressing over kale to lightly coat. Gently fold in black beans, avocado, and feta cheese.

Step 3

Place pecans into a skillet and sprinkle sugar and 1/8 teaspoon salt over pecans; cook and stir over medium-low heat until fragrant and sugar is dissolved, 3 to 5 minutes. Cool pecans and chop.

Step 4

Distribute salad among serving bowls and top with toasted pecans and cilantro.