Warm Black Bean Salad with Kale and Tomatoes

Ingredients

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)

Preparation

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.

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.

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.