This is one of our Kickstart recipes. I admit that when I first eyed this recipe, I was a bit suspect, but folks love this salad.



  • 1 small bunch of kale
  • 1/2 tsp salt
  • Juice of 1 lemon
  • 1/2 red onion, diced
  • 1 1/2 cups sweet white corn, (frozen or canned, drained or thawed)
  • 1 16 oz organic black beans, rinsed (no salt added or low sodium)
  • 1/2 cup salsa
  • 1 T pumpkin seeds
  • 1/2 cup unsalted blue corn tortillas (baked preferably)

Wash the kale, remove the stems, and break up into small bite sized pieces. Place in medium bowl. Add the salt and half of the lemon juice. Massage the kale for 1-2 minutes and set aside.

Add the red onion, black beans, corn, salsa, and pepitas to the massaged kale. Then sprinkle with the crushed blue corn chips and drizzle with the remaining lemon. 

Serve immediately.

Note:  If you're not serving this salad immediately, wait to add the crushed tortilla chips till right before serving, otherwise the chips get soggy. Don't want to serve soggy chips!!

Enjoy. Class participants have raved about this salad every time it's been prepared for class!