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Southwestern Kale Salad



  • 6 cups curly kale, de-stemmed and chopped into bite-size pieces
  • 1 1/2 cups of cooked black beans
  • 1 cup Long & Scott Farms Corn Kernels
  • 1/2 small red onion, chopped
  • 2 cups Juniper Brown Rice, cooked


  • 1/4 cup Poca's Hottest or Fat Cat Hot Sauce 
  • 1/4 cup lime juice 
  • 1/4 cup water
  • 1/4 cup The Villages Grown cilantro
  • 2 tbsp nutritional yeast
  • 2–3 tbsp hummus
  • 1 garlic clove, minced
  • 1/2 tsp of cumin
  • 1/2 tsp of herbed Sea salt


  1. Cook the brown rice per manufacturer’s instructions.
  2. In a small saucepan, heat the black beans on MEDIUM for 3–5 minutes until hot.
  3. Microwave 1 cup of frozen corn kernels in a shallow, microwave-safe bowl on HIGH for 2 1/2 minutes, stirring halfway through. Set aside to cool.
  4. Chop kale, then massage for a few minutes to soften. Chop onion.
  5. Combine all dressing ingredients into a small blender or a food processor; blend until smooth and creamy.
  6. Combine the beans, corn, onion, and dressing. Mix well.
  7. Add 1 cup of cooked warm brown rice to a bowl. Top with chopped kale, then the bean and corn mixture. Serve and enjoy.