Warm Black Bean Salad with Kale and Tomatoes

This hearty and filling black bean salad is not only the perfect side dish to your meat course but a great main dish for vegetarians.

  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Stove, Mix
  • Cuisine: American


  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • Salt to taste
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 2 (15-oz) cans black beans, undrained
  • 4 cups chopped kale, firmly packed
  • 1 cup fresh tomato, diced
  • juice of 1 lemon
  • White sesame seeds for garnishing (optional)


  1. In a medium saucepan, heat oil over medium heat for 2-3 minutes. Add onion, garlic, and a pinch of salt into the pan. Cook and stir 2-3 minutes or until onion is tender.
  2. Stir in chili powder, cumin, cinnamon, and black beans with their liquid. Cook 2 minutes; mash the beans with the back of your spatula, leaving some beans intact.
  3. Reduce heat to low; add kale, cook and stir 2-3 minutes or until kale is tender and mixture has thickened. Stir in lemon juice and tomato; taste and add more salt if desired. Garnish with white sesame seeds and serve with pork or chicken.


Keywords: black bean salad