|Mexican Kale Salad|
Three Years Ago: Mexican Baked Eggs with Black Beans, Tomatoes, Green Chilies, and Cilantro and Peanut, Peanut Butter, Pretzel Bonbons
Four Years Ago: Sweet and Spicy Citrus Tilapia and Cooking Lobster & Shucking Oysters
Five Years Ago: Apricot Bran Bread and Frozen Peanut Butter Pie
1. In a small bowl, whisk the lime juice with the jalapeño, honey, and garlic. Whisk in the oil until combined. Season to taste with salt and pepper.
2. Mix the vinaigrette with the kale in a large bowl, tossing to coat (you may want to massage the dressing into the kale leaves). Kale can sit dressed for up to one day.
3. Add the black beans, corn, bell peppers, and cheese to the salad before serving.