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–+ servings

Southwest Kale Salad with Cumin-Tomato Dressing

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Diet Cookbook
Favorite flavors of the Southwest combine in this hearty main-dish salad starring kale and black beans.
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Course Main Course, Salad, Side Dish
Difficulty Easy
Servings 4
Daily Dozen Beans, Cruciferous Vegetables, Greens, Herbs and Spices, Other Fruits, Other Vegetables

Ingredients
 
 

DRESSING

  • 1 large ripe tomato, cored and quartered
  • 1 garlic clove, crushed
  • ¼ cup apple cider vinegar
  • 2 tablespoons nutritional yeast
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon white miso paste
  • ½ teaspoon Super-Charged Spice Blend , or to taste
  • ¼ teaspoon ground black pepper

SALAD

  • 1 large bunch kale, tough stems removed
  • 1½ cups cooked* or 1 (15-ounce) BPA­-free can or Tetra Pak salt-free black beans, drained and rinsed
  • 1 small red bell pepper, seeded and diced
  • 1½ cups fresh or thawed frozen corn kernels
  • 1 ripe Hass avocado, peeled, pitted, and diced
  • ¼ cup chopped fresh cilantro or parsley

TO SERVE

  • Coarsely ground black cumin (nigella seeds)

Instructions
 

FOR THE DRESSING

  • In a blender, combine all the dressing ingredi­ents. Blend well until smooth, scraping down the sides as needed. Add up to ¼ cup of water (60 ml) if the dressing is too thick, or add more tomato if too thin. Taste to adjust the seasonings.

FOR THE SALAD

  • Finely chop the kale and place in a large bowl. Add the black beans, bell pepper, corn, avocado, and cilantro.

TO SERVE

  • Pour on as much of the dressing on the salad as desired and toss gently to combine. Sprinkle the top with black cumin.