Warm Black Bean Salad with Kale and Tomatoes
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)
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.