Recipe of the Week: Mexican Kale and Blue Corn Salad

In celebration of Asian American and Pacific Islander Heritage Month, Asha Subramanian, MD, MPH, shares her experience with the benefits of a plant-based diet for addressing the root cause of many chronic diseases. 

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Step 1

Wash kale, remove stems, and break up into small bite-sized pieces, then place in a medium bowl.

Step 2

Add the salt and half of the lemon juice. Massage the kale for 1 to 2 minutes.

Step 3

Add the red onion, black beans, corn, salsa, and pepitas to the massaged kale and toss together.

Step 4

Sprinkle with crushed blue corn chips and drizzle with remaining lemon. Serve immediately.

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