Ingredients
Equipment
Method
For the Dressing:
- Combine all ingredients in a medium bowl and whisk until smooth. Taste and season with more salt as needed. Cover and refrigerate until ready to use. Dressing can be made up to 5 days in advance.
For the Salad:
- Heat 2 tablespoons oil in a large saucepan over medium-high heat. Once shimmering, add 1 diced onion, 1 minced jalapeño, and 1 clove minced garlic. Cook, stirring occasionally, until tender, but not brown.
- Add 2 tablespoons chile powder and cook 30 seconds more. Add 1 cup dried black beans and a generous pinch of salt. Add enough water to cover by at least 3 inches and bring to a boil. Reduce heat to a simmer and cook, covered, until beans are tender, 1-2 hours. Season with salt and set aside to cool slightly.
- Divide lettuce, kale, and cabbage among four large salad bowls. Using a slotted spoon, remove beans from pot, letting excess liquid drip back into pot and top lettuce with beans.
- Garnish with tomatoes, avocados, radishes, red onion and cilantro. Sprinkle pumpkin seeds and queso fresco on top if you'd like. Crush tortilla chips and add to each salad bowl. Drizzle each with dressing and place remaining dressing on the table for passing.
Nutrition
Video
Notes
- Dressing substitutions: For a dairy-free option, use mayonnaise instead of the sour cream. For a vegan option, use vegan sour cream. You can also use Mexican crema which is a bit thinner and not so sour.
- Black beans: If using dried black beans, it's best to soak them overnight in water but if you forget, that's okay they will just take a bit longer to cook. If you are short on time, use 1 can drained and rinsed canned black beans.
- Veggie substitutions: I love this combo of veggies but feel free to substitute for your favorites.
- Make ahead: The dressing and beans can be made up to 5 days in advance and kept in the fridge until ready to use. You can also prep the salad ingredients and keep them in a separate container until you're ready to eat.