Warm Black Bean Salad with Kale and Tomatoes
This hearty and filling black bean salad is not only the perfect side dish to your meat course but a great main dish for vegetarians.
Hearty, savory, and protein-packed, this warm black bean salad is the perfect side dish to your mains, such as chicken or pork. And for my plant-based friends, this salad is also filling enough to eat as your main course. (Just be sure to double up on the serving sizes.)
There’s a lot of flavor that goes into this recipe with a unique combination you may not expect. Cinnamon, garlic, chili powder, cumin, lemon, and onion contribute fragrant aromas and offer the perfect hints of sweet, sour, and spice to the black beans. Personally, I think the soft, chunky texture of the semi-mashed black beans is the next best thing to warm, comforting mashed potatoes (only the beans are more nutrient-dense). What more could you want from a side dish?
To add some extra color and texture to this warm black bean salad, I threw in some chopped kale and fresh tomato. These can be added at the end, so that the tomatoes are still crunchy, and the kale wilts just enough to become fork tender. If you have any other greens on hand, feel free to add those, too. Arugula or mustard greens could work well in this dish because of their spicy flavor.
Warm Black Bean Salad with Kale and Tomatoes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stove, Mix
- Cuisine: American
Description
This hearty and filling black bean salad is not only the perfect side dish to your meat course but a great main dish for vegetarians.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced
- Salt to taste
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 2 (15-oz) cans black beans, undrained
- 4 cups chopped kale, firmly packed
- 1 cup fresh tomato, diced
- juice of 1 lemon
- White sesame seeds for garnishing (optional)
Instructions
- In a medium saucepan, heat oil over medium heat for 2-3 minutes. Add onion, garlic, and a pinch of salt into the pan. Cook and stir 2-3 minutes or until onion is tender.
- Stir in chili powder, cumin, cinnamon, and black beans with their liquid. Cook 2 minutes; mash the beans with the back of your spatula, leaving some beans intact.
- Reduce heat to low; add kale, cook and stir 2-3 minutes or until kale is tender and mixture has thickened. Stir in lemon juice and tomato; taste and add more salt if desired. Garnish with white sesame seeds and serve with pork or chicken.
Nutrition
- Serving Size: 1
- Calories: 851
- Sugar: 7.3g
- Sodium: 99mg
- Fat: 10.6g
- Saturated Fat: 1.9g
- Carbohydrates: 146.3g
- Fiber: 35.2g
- Protein: 49.2g
- Cholesterol: 0mg
About the Author
Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.
I am always looking for ideas to cook for vegetarians hence this dish looks amazing. I must try making this sometime.a
This looks like such a delicious recipe! It really is a creative way to eat a healthy meal, it would be a lovely addition to a dinner party!
This warm salad looks so delicious and healthy at the same time. As you say it is perfect as a side dish or stand-alone dish. Will have to try it out.
This is delicious! I guess it is always nice to hangout to your kitchen and i bet it is your happy place.
Haha…Thanks, Blair! A proper kitchen is my happy place indeed. 🙂
This recipe is perfect for vegetarians like me! Thanks for sharing it 🙂 It looks so delicious!