Side dishe for 2

Southwest Kale Salad

Name: Southwest Kale Salad
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 2/3 bunch kale; 1/2 tsp extra virgin olive oil; 1/2 cup black beans; 1/2 cup sweet corn kernels; 1/4 cup shredded carrot; 3/8 cup crispy tortilla strips (optional); 3/8 cup toasted or roasted pecan halves and pieces; tomatoes; avocado; picked red onion

$9.30for 415 minServes 2

This no-cook kale salad combines beans, corn, vegetables, nuts, and optional toppings with a smoky ranch-style dressing.

Photo: peasandcrayons.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Kale, 0.75$2.49 each typical	0.75	$1.66Typical price
	Canned beans, 3.25 oz$0.09/oz typical	3.25 oz	$0.29Typical price
	Corn kernels, 2.5 oz$0.09/oz typical	2.5 oz	$0.22Typical price
	Carrots, a little$1.09/lb typical	a little	$0.08Typical price
	Tortillas, 0.25$0.30 each typical	0.25	$0.07Typical price
	Nuts and seeds, 1.75 oz$0.70/oz typical	1.75 oz	$1.18Typical price
	Fresh tomatoes, 0.2 lb$1.99/lb typical	0.2 lb	$0.40Typical price
	Avocados, 0.5$1.29 each typical	0.5	$0.65Typical price
	Red onions, a little$1.49/lb typical	a little	$0.07Typical price
Total for the servings shown		$4.65

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Swap red onions for onionsabout $0.20/lb less at typical prices
Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices
Swap tortillas for pitaabout $0.25/each more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

15 minstart to table
Mediumdifficulty
2servings as written
$$typical cost tier

American Vegetarian Vegan Dairy-free Budget Side dishes Lunches No-cook Summer

Typical price

$2.32 per serving$9.30 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2/3 bunch kale
1/2 tsp extra virgin olive oil
1/2 cup black beans
1/2 cup sweet corn kernels
1/4 cup shredded carrot
3/8 cup crispy tortilla strips (optional)
3/8 cup toasted or roasted pecan halves and pieces
tomatoes
avocado
picked red onion

Steps

Remove the kale stems, tear the leaves into a large bowl, and massage them with the oil for 3 minutes.
Chop the tomatoes, avocado, and picked red onion into bite-size pieces.
Add the beans, corn, carrot, tomatoes, avocado, onion, tortilla strips, and pecans to the kale.
Stir equal parts barbecue sauce and ranch dressing together, then toss it with the salad if using.
Let the salad rest for 2 minutes before serving.

Main ingredient on sale this week? See what to make with canned beans on sale.