Mexican Kale Salad

Makes 3 servings

Ingredients:

1 large bunch of curly kale (or about 3 cups chopped kale)

1 can cooked black beans

1 large bell pepper - diced

1.5 cup canned or frozen corn

1/3 cup finely diced red onion

2 TBS lemon juice

1 tsp chili powder

½ tsp ground cumin

1 large tomato diced (or handful cherry tomatoes chopped)

¼ cup chunky low sodium salsa (optional)

Directions:

1. Wash and de-stem the kale and then chop. Add the chopped kale into a large bowl and add 1TBS of the lemon juice onto the kale. Use your hands to massage the lemon juice into the kale for a minute or two until the kale starts to slightly break down and look almost “steamed” or darker green.

2. Add all the remaining ingredients to the bowl, including the lemon juice, spices, and salsa, and mix thoroughly and adjust flavor as needed.