Since we can get all our prep work done while the chickpeas roast, this protein-packed salad takes only 25 minutes start to finish. SCORE!
Dice your onion, bell pepper, and jalapeño, removing the seeds/stems. I like to mince half the jalapeno and then slice the rest for topping the salad. Add to your kale along with the black beans and corn. Shake (or whisk) dressing once more and pour over the salad. Toss to coat.
VEGAN SWAPS: skip the cotija/feta cheese (it's totally optional anyways) and using sugar or maple syrup in place of the honey. Easy peasy!
The cayenne pepper and jalapeño peppers control the heat of this salad so use a little less (or skip) for a mild salad. As written, I feel like the salad had a nice punch of flavor and spice without being too spicy!
Nutrition Facts are an estimate gathered using an online recipe nutrition calculator. Values for salad and chickpeas before dressing is added to taste. Adjust as needed.
Recipe by Peas and Crayons - Mexican Kale Salad with Zesty Cilantro Lime Dressing https://peasandcrayons.com/2018/04/mexican-kale-salad.html