Kale Black Bean Salad with Feta Cheese

The idea for this came from a recipe in Cooking Light for black bean tacos. I made significant

variations - like no tortillas; no cilantro = no taco. This was very tasty, and a keeper!

Saute
2 tsp olive oil
1/3 cup onion, diced
2 tbsp green chiles, canned, diced
1 tsp garlic minced

Add and continue saute, adding water, as needed, to keep from sticking
about 1/2 cup of black beans, drained and mashed (i.e. use 1/2 can of black beans divided)
1/2 tsp cumin
1/2 tsp Spanish seasoning

Combine and mix up, moisten (big bowl, spoon or clean hands)
1 tsp light mayonaisse
1 tsp vinegar
1/2 tsp black pepper
1/2 cup angel hair coleslaw
about 1/2 cup black beans, not mashed (i.e. use 1/2 can of black beans divided)
1.25 cups of kale, finely chopped

Combine into big bowl, mix up
Sauteed onion mixture
Coleslaw and kale mixture

Serve and top with
2 tbsp feta cheese, crumbled
 
Enjoy!

Rated a 4.72 on the Kale Scale.