Southwest SunButter Kale Salad

  • Start to finish: 20 minutes (does not include refrigeration time)
  • Makes: About 4 generous servings or 8 side servings
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1/4 cup SunButter Organic
3 tablespoons unseasoned rice vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons pure maple syrup
1 tablespoon water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
Zest of 1 small orange
1/8 to 1/4 teaspoon liquid smoke, to taste
Cayenne pepper, optional

5 ounces/142 grams baby kale, coarsely chopped
3/4 cup cooked black beans
Kernels from 2 small cobs corn
1 small sweet potato, cut into matchsticks (about 1 cup)
1 small red pepper, finely chopped
1/4 cup finely chopped red onion


To make the dressing, put the SunButter, vinegar, oil, maple syrup, water, chili powder, cumin, salt, orange zest, and a few drops of liquid smoke in a small blender or food processor. Blend until smooth. Add additional liquid smoke to taste, and adjust spices as needed. Add cayenne pepper if desired. Blend once more to mix ingredients.

To make the salad put the kale, black beans, corn, sweet potato, red pepper, and red onion in a large bowl. Add the dressing and toss to mix. Let stand at room temperature for at least 30 minutes before serving.

Recipe by Laurie Sadowski


Based on 4 servings. Calories 265, Total Fat 11g, Saturated Fat 1.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 167mg, Carbohydrates 34g, Dietary Fiber 8g, Sugars 11.8g, Protein 9.7g, Vitamin A 136.6%, Vitamin C 140.2%, Calcium 8.9%, Iron 13.6%