Couscous Kale Salad

• Vegetarian

• Produce

  • 1 can Black beans
  • 5 cups Kale
  • 1 Mango

• Condiments

  • 1 tsp Dijon
  • 3/4 tbsp Honey
  • 1/4 cup Lemon juice, freshly squeezed

• Pasta & Grains

  • 1/3 cup Couscous

• Baking & Spices

  • 1 Red pepper, small
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 1/2 tbsp Apple cider vinegar
  • 10 tsp Olive oil

• Nuts & Seeds

  • 1/4 cup Sunflower seeds

Found on chelseasmessyapron.com

Description

Directions

• Thoroughly wash and briefly massage the kale under cold water. Chop and measure. To measure five cups, pack the kale in a measuring cup. Rinse the kale one more time and dry.
• Meanwhile prepare the couscous according to package directions using the water and olive oil.
• Remove the peel and pit of a mango and chop it up. Remove the stems and seeds of a red pepper and chop that as well.
• Drain and rinse the black beans.
• In a tightly re-sealable jar, combine all of the dressing ingredients and shake until they are combined. Pour a small amount of dressing over the prepared kale.
• Using your hands, massage the dressing into the kale. (Read post for importance of this step.)
• Pour the rest of the dressing (or as much as desired) over the kale and mix well. Add in the mango, red pepper, and black beans.
• Stir in the sunflower seeds right before serving.
• Enjoy immediately.