Warm Black Bean & Kale Salad

You guys know I like to keep it real so let me just start off by saying Vegan MoFo wore me out, big time! Doing 27 posts in one month is a lot of work. Planning recipes, grocery shopping, cooking, plating, taking pictures, editing pictures and writing the posts takes up a ton of time. Don’t get me wrong, I had a blast and it totally got my creative juices flowing, but I really needed a break after all that!

Fellowship of the Vegetable Warm Black Bean and Kale Salad 1

With that said though, I really want to keep the momentum going so here I am with another recipe post for y’all. I have so much quinoa in my pantry that I desperately need to start eating it to make room for other stuff (gotta have room for those vegan chocolate chips, ya know). So I had a base, I just needed to figure out something new to go with it. A quick look at what I had on hand and I came up with this warm black bean and kale “salad” (for lack of a better word, stir-fry maybe? I dunno).

Fellowship of the Vegetable Warm Black Bean and Kale Salad 4

This came out so flavorful (and pretty – look at those bright colors!) and I think the trick is to use the marinated roasted peppers. You could certainly roast your own peppers and use those, but I definitely don’t have time for that! I bought the peppers at Trader Joe’s and they are marinated in olive oil, water, garlic and some other yummy things (I forget exactly, I repurposed the glass they came in before writing this post) so they add a great layer of flavor to the dish.

Fellowship of the Vegetable Warm Black Bean and Kale Salad 3

Serve it up with a side of heirloom cherry tomatoes, diced avocado and sriracha and you have yourself quite a delicious meal with all kinds of fun textures!

Warm Black Bean & Kale Salad

By Kylie Bennett Published: October 7, 2013

    Black beans, kale, peppers and onions warmed and served over quinoa.



    1. Cook quinoa according to package directions.
    2. Heat olive oil over medium heat in a large skillet and sauté onions in garlic until they begin to soften, about 4-5 minutes.
    3. Add in black beans, peppers, spices & lime juice. Cook for another 4-5 minutes.
    4. Stir in kale and continuously toss and stir until the kale is warmed and just starting to wilt.
    5. Spoon black bean mixture over quinoa and garnish with avocado, tomatoes and sriracha.

      6 thoughts on “Warm Black Bean & Kale Salad

      1. Andrea

        My kind of meal — black beans, kale and quinoa. So pretty and delicious! It looks especially nice on the blue plates.

        And I hear you about mofo. It was fun but I still haven’t recovered. 🙂


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