Name: Mexican Kale & Quinoa Salad with Cilantro Lime Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 6 cups lightly packed chopped kale, ribs removed, finely chopped; 2/3 cups dry quinoa; 1 1/3 cups water; ½ teaspoon olive oil; 1 cup frozen or canned corn (drained if using canned corn); 1 15-oz can black beans, drained and rinsed; 1 cup diced red bell pepper; 1 cup cherry tomatoes, halved or quartered (or grape tomatoes); 1/3 cup thinly sliced green onions (or diced red onions); ¼ cup finely chopped cilantro; ¼ cup roasted salted pepitas (green pumpkin seeds); 1/3 cup crumbled feta cheese (or cotija cheese); 1 cup tortilla strips, for garnish (optional); Cilantro lime dressing (recipe below); 1/3 cup extra virgin olive oil; 1/3 cup packed cilantro leaves (some small stems are okay); ¼ cup freshly squeezed lime juice; 2 to 3 tablespoons mayonnaise or plain Greek yogurt (optional to make it creamy); 1 tablespoon maple syrup (honey or agave nectar work too); 1 jalapeño pepper, seeds removed; 1 garlic clove, minced; ¼ teaspoon ground cumin; ¼ teaspoon fine sea salt, or to taste; Freshly ground black pepper, to taste

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This healthy kale and quinoa salad is a fresh and vibrant Mexican inspired salad. It’s made with chopped green kale, fluffy white quinoa, protein-rich black beans, red bell pepper, juicy cherry tomatoes, charred corn, pepitas, crumbled feta cheese, and tossed in a zesty cilantro lime dressing.

mexican kale quinoa salad cilantro lime dressing

This Mexican kale salad is one of my favorite side dishes to bring to summer gatherings, such as potlucks and picnics. It’s loaded with fresh ingredients, crisp veggies, and everything is finely chopped so it’s easy to eat with a spoon.

Table of Contents

Mexican kale salad ingredients

Kale: I use curly green kale for this recipe. It’s the easiest type of kale to find at my local grocery store.

Quinoa: I use white quinoa for this recipe, which is the most common one and has a mild flavor. Quinoa is a gluten-free alternative to grains.

It’s a great source of protein, fiber, and essential amino acids. It takes only 15 minutes to cook, which makes it ideal for an easy meal.

Black beans: I use canned black beans for this recipe. They have a creamy interior and mildly sweet and earthy flavor.

Red bell pepper: This adds a nice crunchy texture to the salad.

Cherry tomatoes: These are small, bite-sized tomatoes that have a thin skin, and sweet juicy flavor. You can use grape tomatoes if you prefer.

Green onions: These have a mild, fresh and slightly sweet onion flavor. You can use red onion if you prefer.

Corn: I like to lightly roast the corn for this salad. It’s easy to do this with frozen or canned corn on the stovetop.

Charred corn kernels have a smoky and sweet flavor which balances with the other fresh ingredients in this salad.

Cilantro: This is a vibrant herb that has a citrusy and peppery flavor.

Pepitas: Green pumpkin seeds have a nutty and slightly sweet flavor. You can substitute with roasted salted sunflower seeds if you prefer.

Feta cheese: While not a traditional ingredient in Mexican salads, feta cheese adds a salty and tangy taste to the salad.

You can use cotija cheese if you prefer, which is a firm, crumbly Mexican cow’s milk cheese.

Tortilla strips: This adds a delicious crispy and crunchy texture to the salad.

Cilantro lime dressing: My zesty cilantro lime dressing is a healthy vinaigrette made with extra virgin olive oil, fresh lime juice, fresh cilantro, maple syrup or honey, jalapeño pepper, garlic, ground cumin, salt, and freshly ground black pepper.

If you want to make it creamy, you can add 2 to 3 tablespoons of mayonnaise or plain Greek yogurt.

How to make Mexican kale salad

Cook the quinoa. Combine the dry quinoa and water in a medium pot. Bring to a rolling boil, then reduce heat to low, cover and simmer until liquid has evaporated (about 15 minutes).

Remove from the heat and let rest, covered, for 5 minutes. Fluff with a fork and set aside to cool.

Make the skillet roasted corn. Heat the oil in a medium pan over medium heat. Once the oil is hot, add the corn and roast for 8 to 10 minutes, stirring occasionally. Cook until the kernels are nicely browned and charred on all sides. Set aside to cool.

Make the cilantro lime dressing. In a food process or blender, add the cilantro, lime juice, mayonnaise or plain Greek yogurt (if using), maple syrup, jalapeño pepper, garlic, ground cumin, salt, and a few grinds of freshly ground black pepper. With the motor running, drizzle in the olive oil and process until smooth.

Massage the kale. Add the kale to a large mixing bowl and drizzle 3 tablespoons of the prepared dressing over the kale. Use your hand to massage the dressing into the kale for 2 minutes. This helps remove the bitterness of the kale and makes it easier to eat.

Assemble the salad. Add the cooked and cooled quinoa, black beans, red bell pepper, cherry tomatoes, green onions (or red onions if using), corn, roasted salted pepitas, and crumbled feta (or cotija cheese if using), and the remaining salad dressing. Toss until everything is combined.

Serve and enjoy! Sprinkle the tortilla strips on top of the salad just before serving (if using). Leftover salad will keep for up to 3 days in the fridge in an airtight container. (If you’re using the tortilla strips, they will lose their crispiness and soften over time).

Make Ahead and Storage Suggestions

You can make the salad and dressing up to 3 days in advance. Store it in an airtight container in the fridge.

The salad will absorb the dressing as it sits in the fridge but still taste delicious. You can add a splash of lime juice or drizzle a little extra virgin olive oil over leftover salad if you want to freshen it up.

Please let me know how you like this Mexican kale and quinoa salad recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this kale salad as much as I do.