This big bowl of kale, tender black beans and creamy avocado is delicious and nutritious. With zesty flavors, it’s best enjoyed on the side of a simple protein for a satisfying dinner.
RD Tip: Kick up the protein content in this meal by topping the salad with a fried egg or tofu. This makes the salad more filling and helps you hit your protein goal while getting a serving of vegetables.
Active time: 10 minutes Total time: 1 hour + 10 minutes
Kale and Black Bean Salad With Avocado
Ingredients
- 1/4 cup (44g) dried black beans, soaked
- 2 cups (50g) kale, chopped
- 1 tbsp avocado oil
- 1 tbsp lime juice, freshly squeezed
- 1 garlic clove, minced
- 1 tsp cumin
- 1/4 tsp salt
- 1 large tomato, diced
- 1 medium avocado, cubed
Directions
In a small saucepan, combine the soaked black beans with 2 cups of water and bring to a boil over medium-high heat. Reduce the heat to a gentle simmer, leaving the lid slightly ajar, and cook until the beans are tender, about 1 hour. Drain, rinse lightly, and let cool.
Place the chopped kale in a large bowl. In a small bowl, whisk together the avocado oil, lime juice, garlic, cumin, and salt. Pour the dressing over the kale and toss to coat, then use your hands to massage the kale for about 1 minute, until it softens and darkens slightly.
Add the cooked beans, tomato, and avocado, and toss gently to combine. Serve immediately to prevent the avocado from browning.
Serves: 2 | Serving Size: 2 cups
Nutrition (per serving): Calories: 299; Total Fat: 19g; Saturated Fat: 3g; Monounsaturated Fat: 12g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 315mg; Carbohydrate: 28g; Dietary Fiber: 11g; Sugar: 4g; Protein: 8g
Nutrition Bonus: Calcium: 13%; Iron: 16%; Potassium: 1041mg; Vitamin C: 77%
Originally Published May 15, 2020; Updated March 2026
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