Kale and Bread Cabbage Salad


    1 bunch of kale
    1 (small) head of red cabbage
    1 can black beans, drained (or ca. 1 c dried black beans soaked)
    2 green onions (shallots also work well if you prefer)
    1 lime (or other citrus juice if you have that on hand)
    2 tbsp olive oil
    Salt and pepper
    (Easily halved for a smaller serving)


    Large mixing bowl
    Cutting board
      (Sometimes I use the dish drainer if it’s empty and I’m lazy; this is for rinsing the veggies)
    Mixing utensil
     (I use BBQ tongs because I’m uncoordinated, but a large spoon or salad tongs of some kind would do it)


     Rinse the cabbage and kale.  Cut off bad spots.  Let them drain in a colander until they’re pretty dry (water in your salad is gross). Drain the black beans most of the way, but leave a tablespoon or so of the liquid; you’ll use it for the dressing.  Cut the kale leaves off the stems and slice them into thin strips (about the size of your thumb will do) and dump them in your bowl.  Slice the cabbage so that it is comparably sized and in the bowl it goes. A note about onions: I prefer shallots and I usually leave them in larger chunks, but my spouse finds this objectionable so I usually use green onions and dice them so they’re about 1/8-1/4″ thick.  This is really up to your own personal onion sensibilities.  Throw them in the bowl too.  Add your black beans and remaining liquid.  Roll and squish the lime around your cutting board so that it gets a little soft.  Cut it in half and squeeze the juice into the bowl.  Add the olive oil and however much salt and pepper you think you’d like.  Toss until things looked all mixed together and well coated with dressing.  Viola!  Fancy-pants salad in ten minutes


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