Southwest Salad




The Salad

1 1/2 cup wild rice, uncooked

1 small bunch of kale, cleaned, stems remove & cut into small 1" ribbons

1 can black beans, drained and well rinsed

1 cup corn, fresh, frozen or canned

1 large sweet bell pepper, small diced

1 small red onion, small chopped

1 jalapeno, small chopped (seeds removed for less heat)

1 cup loosely chopped cilantro (can substitute for parsley)

For plating: avocado & diced tomato


The Dressing


3/4 cup neutral flavored oil, like avocado or grapeseed

1 tbsp water

Zest of 1 lime

2 limes, rolled & juiced

1/2 cup chopped cilantro, both leaves & stems

1-2 cloves of garlic, crushed

1 tsp cumin

1/2 tsp chili powder

1/4 tsp coriander

1/2 jalapeno


The Directions


Cook rice according to package directions and allow to completely cool.


Prepare kale. Wash, dry, remove stems and massage. Roll up and cut into thin ribbons. Add everything to a large bowl and mix well. Transfer to an airtight container and store in fridge for up to 4 days.


Add all dressing ingredients to a blender or immersion blender cup & blend until well combined. Store in a jar in fridge.

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