Kale salad with black beans, chilli and feta
Kale salad is something I tried hard to master for a while. Jim and I had had a great experience of a Kale salad in NYC at Wholefoods in 2016 and I have been trying to replicate it ever since. The key, I have found, is to steam your kale first and to leave it to cool/chill down. It takes the tough chew and the bitter flavour away and leaves you with a salad that is satisfying, flavoursome and fun.
Ingredients
- 70 g kale steamed for 3-4 minutes just to take the edge off it but retaining some bite. Cool or chill ready to assemble.
- 2 tomatoes sliced however you like
- 4 piccerella peppers sliced however you like. sweet peppers or capsicum peppers can be used as a substitute
- 1/2 red onion finely chopped
- 1 lemon juiced
- chilli flakes a pinch
- 1 can black beans ~400g
- 100 g feta
- salt and pepper to taste
- 1 tbsp extra virgin olive oil
Instructions
- Squeeze the juice of a whole lemon in to a large bowl
- Add a good grind of black pepper, salt and a pinch of dried chilli flakes
- Add a table spoon of extra virgin olive oil and give it a good mix. This is the dressing for your salad
- Add your finely chopped onions, peppers and tomatoes to the bowl
- Take your steamed kale and roughly chop it. I like to have big chunks for texture mixed in with smaller chunks
- Add your kale to the bowl along with your black beans and give it a good mix to incorporate all the ingredients. You are looking to coat the whole salad with the dressing
- Divide in to lunch boxes/plates or howeve you are serving. I always add the feta at the point of serving by crumbling it over the top of the dressed salad. This is a really nice side dish at a BBQ and a satisfying lunch box salad all on it's own