4earscorn, husked and kernels chopped off (or 10 oz bag frozen corn)
1jalapeño, seeded & chopped
1(15 oz can)black beans, rinsed and drained
sunflower seeds, roasted
Cilantro Lime Vinaigrette
Place all ingredients in a blender and pulse until smooth and emulsified. Add water if you need to thin out. Put in airtight container and keep in fridge.
Mango, Kale and Quinoa Salad
Cook quinoa in pot of boiling water according to instructions. While quinoa is cooking, chop and slice the bell peppers, jalapeño and mangos.
Cut the corn off the cob and cook over medium-high heat in skillet for about 5 minutes or until corn starts to char.
Once quinoa is cooked, place in fridge to cool. When ready to eat, add kale to large bowl and 2 tablespoon olive oil and message with your hands for 1-2 minutes or until kale begins to soften. Add the quinoa, bell peppers, jalapeño, mangos, black beans and corn to salad. Add just enough of the vinaigrette to coat everything. Top with some sliced avocado, feta cheese, tortilla strips and sunflower seeds.
Take the time to make the cilantro lime vinaigrette. The taste is worth it.
Use fresh kale and chop yourself so you can easily remove the stems. Don’t buy the pre-packaged chopped kale unless that’s your only option.
It is mentioned before, but massage the kale with some olive oil to make it less course and bitter.
Be consistent with the size you dice the mango.
If using for leftovers or a make-ahead lunch, keep the kale separate from all the other ingredients and toss to combine in the morning or right before serving.