There’s something about warm weather that makes me want to eat salads all day long! The thing that I like most about kale salads is that you can mix them and they stay fresh for days (unlike romaine or spinach based salads). This salad is perfect for your lunch or the perfect side dish.
Vegan Taco Salad
Servings 5 servings
1608kcal
Print Recipe
Ingredients
- 6 cups kale de- stemmed and chopped
- 15 ounce Can of corn
- 2 Red Peppers Diced
- 15 ounce Can of black beans rinsed
- 1 tablespoon EVOO
- 1 teaspoon sea salt
- 1/4 cup salsa store bought or homemade
- 1/4 cup yogurt I like unsweetened cashew yogurt
Instructions
- Preheat the oven to 400.
- Mix the pre washed beans with 1 tablespoon EVOO and sea salt.
- Place the beans on a baking sheet in a single layer.
- Bake the beans for 30 minutes or until nice and crispy.
- Mix the salsa with the yogurt in a small bowl.
- Now, mix all other ingredients in a bowl. You really want to massage the kale.
- Serve cold.
- Enjoy
There's something about warm weather that makes me want to eat salads all day long! The thing that I like most about kale salads is that you can mix them and they stay fresh for days (unlike romaine or spinach based salads). This salad is perfect for your lunch or the perfect side dish.
Nutrition Facts
Vegan Taco Salad
Amount Per Serving (5 g)
Calories 1608
Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 7g44%
Polyunsaturated Fat 8g
Monounsaturated Fat 13g
Cholesterol 16mg5%
Sodium 3571mg155%
Potassium 6790mg194%
Carbohydrates 277g92%
Fiber 55g229%
Sugar 40g44%
Protein 89g178%
Vitamin A 76274IU1525%
Vitamin C 1134mg1375%
Calcium 1338mg134%
Iron 22mg122%
* Percent Daily Values are based on a 2000 calorie diet.
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