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Roasted Poblano Cilantro Pesto Kale Salad

4 - 6 Servings

Ingredients

  • 3/4 Cup  Black Beans - 1 1/2 cooked - recipe below
  • 3/4 Cup  Roasted Poblano Cilantro Pesto - recipe below
  • 1 Poblano Pepper - Roasted
  • 1 Head Kale  I use Luciano  - chopped into thin strips
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/4 Red Onion - minced
  • 1/2 Cup Red Cabbage  - minced
  • 1 - 2 Jalapeño Pepper  - minced
  • 2 Large Tomatoes I used yellow - diced
  • 1/4 Cup Cilantro optional
  • 1/2 Teaspoon Sea Salt - or to taste

Roasted Poblano Cilantro Pesto Vinaigrette

  • 1 Small Poblano Peppers – roasted
  • 1/2 Cup Cilantro
  • 1/4 Cup Raw Walnuts
  • 1/2 Cup Manchego Cheese
  • 2  Tablespoons Extra Virgin Olive Oil
  • 1 Garlic Clove
  • 2 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Fresh Squeezed Lime Juice
  • 1/4 Teaspoon Sea Salt or Himalayan or to taste

Instructions

Black Beans

  1. In a medium-sized pot, put a small hand full of beans in the pot at one at a time, making sure there are no rocks.
  2. Then rinse and strain the beans and add back into the pot along with the water.
  3. Bring to a boil on medium-high heat. Cover and turn down to just above low.
  4. Cook for about an hour or untill the beans are soft.
  5. * Add Sea Salt to taste AT THE END or they will be tough.
  6. When they are soft, add the salt and let cook for about 5 more minutes to infuse the salt.
  7. * It depends on how old the beans are as to how long it will take to cook, older beans will take longer.

  8. * If you have a problem with gas after eating beans. Try soaking dried beans in water for at least six to eight hours before cooking to reduce gas formation. Or place beans in a saucepan with cold water, cover and bring to a boil. Turn off heat and let sit for an hour and follow the above instructions

Roasted peppers

  1. Roast the peppers on the stovetop on medium-high heat.  A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  2. Take a paper towel and rub off the char.  It’s ok to leave a little of the char.  Slice in half and remove the seeds and stems.

Pesto Vinaigrette

  1. Measure everything and add to a bowl of a food processor or blender and puree until the desired texture.

Salad

  1. Wash the kale and tear off the main rib by holding the end of the stem and sliding off the leaves then chop into thin strips.
  2. Put the kale in a large bowl with the olive oil and massage the oil into the kale.
  3. Add the onion, poblano, jalapeno, tomato and red cabbage and mix together.
  4. Drain the beans and add to the salad. Serve the dressing on the side or mix the dressing with the kale and mix all the other ingredients together in a bowl and top on individual servings of the kale.