Southwest Kale Salad

Photo and adapted recipe by  Peas and Crayons

Photo and adapted recipe by Peas and Crayons



  • 2/3 bunch of kale
  • 1/2 tsp extra virgin olive oil
  • 1/2 cup black beans
  • 1/2 cup sweet corn kernels
  • 1/4 cup shredded carrot
  • 1/4-1/2 cup crispy tortilla strips (optional but delicious!)
  • 1/4-1/2 cup toasted pecan halves and pieces
  • drizzle with barbecue ranch dressing: combine equal parts of your favorite smoky sweet BBQ sauce with homemade ranch dressing + adjust to taste


  1. Wash and remove the center stalk/rib from the kale leaves, tearing each leaf into tiny bite-sized pieces as you go.
  2. Drizzle with olive oil and massage to soften/tenderize the kale leaves. 
  3. Top with all your favorites from the ingredient list above and whisk together the dressing on the side.
  4. Set aside.
Jamiess, dinner