Bean & Kale Salad with Escalante Citrus Tomato Vinaigrette

A fresh, hearty combination of beans, crisp vegetables, kale and sweet pineapple, tossed in a bright citrus tomato vinaigrette. Escalante Seasoning brings smoky chili flavor and savory warmth to balance the sweetness of the fruit and citrus.

FEATURED SEASONING: Escalante Seasoning‍ ‍DIFFICULTY: Easy PREP TIME: 30 minutes COOK TIME: 0 minutes TOTAL TIME: 30 minutes SERVINGS: 6–8 as a side | 4–6 as a main

THE FLAVOR

Escalante Seasoning brings smoky chili notes and savory warmth from cinnamon to this bright, citrusy salad. Its layered flavor adds depth to the beans and vegetables while balancing the sweetness of the pineapple, orange and tomato vinaigrette—all without needing a long list of individual spices.

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WHAT YOU’LL NEED

FOR THE SALAD

• 2 (15.25-ounce) cans black beans, pinto beans, or a combination, drained and rinsed

• 1 (15.25-ounce) can corn, drained and lightly rinsed

• 1 (14.5-ounce) can diced tomatoes, liquid reserved

• 2 cups chopped kale

• 2 small bell peppers, diced

• 1½ avocados, diced, plus ½ avocado sliced for garnish

• 1 (8-ounce) can chopped pineapple, drained, or about 1 cup freshly chopped pineapple

• ½ bunch fresh cilantro, leaves and stems separated

• ½ orange, reserved for garnishes

• ¼ medium onion, small dice

FOR THE VINAIGRETTE

• Reserved liquid from the canned tomatoes

• ¼ cup diced tomatoes, reserved from the can

• ¼ medium onion

• 2 garlic cloves

• Zest of ½ orange

• Juice of ½ orange

• Zest and juice of 1 lime

• Reserved cilantro stems

• 1 tablespoon honey or agave

• 1 tablespoon Escalante Seasoning

• ¼–½ cup olive oil

• Salt and black pepper, to taste

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LET’S MAKE IT

1. PREPARE THE INGREDIENTS

1. Drain the canned tomatoes into a bowl, reserving the liquid for the vinaigrette. Measure out ¼ cup of diced tomatoes for the dressing.

2. Drain and lightly rinse the beans and corn. Set aside to drain well.

3. Prepare the kale, bell peppers, avocado, pineapple and onion. Divide the onion between the salad and vinaigrette. Separate the cilantro leaves from the stems, reserving the stems for the dressing and the leaves for the salad and garnish.

4. Cut the orange in half lengthwise, from stem to blossom end, as you would an onion. Zest and juice one half for the vinaigrette. Cut the remaining half into wedges for garnish, or see A Little Extra Inspiration below to learn how to supreme an orange for a more polished presentation.

2. BLEND THE CITRUS TOMATO VINAIGRETTE

1. Add the reserved tomato liquid, ¼ cup diced tomatoes, ¼ onion, garlic, cilantro stems, orange zest and juice, lime zest and juice, honey or agave, and Escalante Seasoning to a blender.

2. Blend until smooth. With the blender running at medium speed, slowly stream in the olive oil until the dressing is smooth and emulsified. Start with ¼ cup and add more as needed to reach your preferred consistency.

3. Taste and adjust with salt and black pepper as needed.

3. ASSEMBLE AND SERVE

1. In a large serving bowl, combine the beans, corn, remaining diced tomatoes, kale, bell peppers, diced avocado, pineapple, remaining diced onion and chopped cilantro leaves.

2. Pour in the vinaigrette and gently toss until everything is evenly coated. Add dressing gradually, using as much as desired.

3. Garnish with sliced avocado, fresh cilantro leaves and orange wedges, or use the supremed orange segments for a more polished presentation.

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SERVE IT YOUR WAY

AS A SIDE: A fresh, flavorful addition to grilled chicken, fish, tacos or your favorite backyard meal. Serves 6–8.

AS A MAIN: Enjoy a generous bowl on its own for a satisfying, veggie-packed meal. Serves 4–6.

AS A DIP: Spoon into a serving bowl and pair with tortilla chips or toasted bread for an easy appetizer or a fresh addition to your next gathering.

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A LITTLE EXTRA INSPIRATION

Elevating Your Presentation: How to Supreme an Orange

Want to give your salad a little extra polish? Supreming an orange removes the peel, pith and membranes, leaving behind beautiful, juicy segments that make an elegant garnish. It's a simple technique worth adding to your kitchen repertoire.

1. Place the reserved orange half flat-side down on a cutting board, with the curved peel facing up.

2. Using a sharp knife, carefully slice away the peel and white pith, following the natural curve of the orange. Remove enough to expose the flesh without cutting away too much fruit.

3. Hold the peeled orange half over a small bowl to catch any juice. Identify the thin white membranes separating the individual segments.

4. Carefully cut along one side of a segment, following the membrane toward the center of the orange. Then cut along the opposite membrane to release the whole segment.

5. Continue around the orange until all the segments are removed. Add them to the salad just before serving.

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Inspire Your Inner Foodie. Eat More Deliciously.