Mexican Chopped Salad with Kale, Black Beans & Mango
Prep time
Total time
Gluten-Free and Vegetarian, this 15 minute salad is a fiesta in a bowl! Perfect by itself of alongside any protein, this super easy salad that has 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.
Recipe type: Salads, Dinner, Sides
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 6 servings
  • 6 cups shredded kale or any dark leafy green (a little less than one bunch or even purchase pre-chopped kale to save time)
  • 1 cup canned black beans, drained and rinsed
  • 1½ cups fresh mango, sliced thin (I purchased pre-cut mango to save time)
  • ½ 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
  • ½ cup roasted, salted cashews
  • ¼ prepared tomato salsa (I used fresh salsa but any will do)
  • 3 tbsp fresh lime juice
  • 1 tablepoon Extra Virgin Olive Oil
  1. Whisk together all ingredients
  1. Toss all salad ingredients except avocado together in a large bowl with the dressing. Top with avocado.
  2. Serve and enjoy!
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