Course Entrees, Salads
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 1/2 cup serving
Recipe Contributed By Uproot Kitchen

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Southwestern Kale Salad

Prep Time 2 hours
Cook Time 30 minutes


Pinto Beans from Scratch:

  • 1 lb pinto beans, dried
  • 10 cups water
  • 1 bay leaf
  • 2 cloves garlic, peeled
  • 1/2 onion, white
  • red pepper flakes, optional
  • salt, to taste

Southwestern Kale Salad:

  • 1 medium sweet potato, diced
  • 2 tbsp olive oil, seperated
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 2 bunches kale, lacinto; chopped
  • 2 cups pinto beans, cooked
  • 1 cup tomatoes, cherry; halved
  • 1 cup corn, canned, drained and rinsed
  • 2 small avocado, sliced
  • 1 lime, cut into wedges
  • toppings, Optional: Jalapeño, radishes, cilantro, and warmed corn tortillas to serve


Pinto Beans from Scratch:

  • Sort dry beans and remove any pebbles or overly dried beans.
  • Cover pinto beans with water and soak for 8 hours or overnight. Alternatively, to quick soak the beans, cover them with water and bring to a boil and then turn off the heat and cover beans for an hour to soften.
  • Drain soaking water and rinse beans.
  • In a large pot, cover the soaked beans with fresh water and bring to a boil over high heat. Add in a bay leaf, whole garlic cloves, and ½ an onion (not chopped) to flavor the beans. If desired, add a sprinkle of red pepper flakes for some heat.
  • Reduce the heat to medium-low and simmer the beans, partially covered, for 30-45 minutes, skimming off any foam that rises as they cook. The time will be longer if you're using older dried beans or live at higher altitude. Sample a few beans to check doneness before turning off the heat - they should be tender to the bite but not soft.
  • Remove the bay leaf, garlic cloves and the half onion. Season the beans generously with salt to your liking.

Southwestern Kale Salad:

  • Preheat the oven to 400 degrees.
  • Dice the sweet potato into small cubes. Toss with olive oil, cumin, and garlic powder. Spread on a baking sheet and roast for 30 minutes, tossing halfway.
  • In a large salad bowl, combine chopped kale with olive oil and a sprinkle of salt and use your hands to massage the kale until soft and the leaves have darkened.
  • Prep other toppings while waiting for the sweet potatoes to finish roasting.
  • Assemble salads by making a bed of massaged kale, and topping them with roasted sweet potato cubes, ½ cup pinto beans, a handful of cherry tomatoes, some corn, and avocado slices. If desired, add jalapeño, radish, and cilantro.
  • Garnish salads with lime wedges and, if desired, warm corn tortillas and serve on the side.