A hearty Southwestern Kale Chopped Salad is the perfect way to satisfy your cravings for a healthy salad full of south of the border flavors.
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Southwestern Chopped Kale Salad


  • 1-2 small corn tortillas
  • 2 tablespoons canola or vegetable oil
  • 2 cups kale roughly chopped
  • 1 cup black beans drained and rinsed
  • 1/2 cup corn fresh, frozen, or canned works
  • 1/4 cup roasted red peppers roughly chopped
  • 1/4 cup finely diced red onion
  • 1/4 cup crumbled queso fresco for garnish
  • 2-3 limes wedges
  • Desired amount of dressing


  • Heat oil in a large skillet over medium heat. Cut tortillas into 1/4 inch by 1 inch strips. Add strips to pan, toss occasionally. Cook 3-4 minutes until crispy. Drain on a paper towel lined plate. Squeeze 1 lime wedge over strips, sprinkle with kosher or sea salt.
  • Toss all vegetables together in a large bowl.
  • Top with crumbed cheese, desired dressing, and tortilla strips. Serve remaining lime wedges with salad.