Make this delicious, fresh and flavorful salad at home, for very little expense.

I love eating salads especially at lunch time. My sisters love kale salads with roasted squash or red beet. Our love of salads and wanting a salad for a hearty meal was my inspiration for this dish.

This salad has so many healthful foods. You can make this in advance, and have it for a work lunch for a few days during your busy week.

Colorful, crunchy, creamy and delicious. This salad is a team of fresh, inexpensive ingredients that promote health.

If you do not like kale, chop in your favorite green. Experiment with different ingredients after trying this salad.

Bulgur wheat, farro, or another grain will also work well. As a lunch, a side with grilled chicken, steak or shrimp, or a quick snack, this salad is packed with vitamins that will serve you well.

Kale and Quinoa Salad

Salad

4 cups of kale, washed and chopped

2 cups of cherry tomatoes, sliced in half or 2 large tomatoes, diced

½ cup scallions, finely chopped

1 cup of roasted corn (To roast: Olive oil, salt and pepper and on a sheet pan at 400 degrees for about 10 minutes)

1 can or 1½ cups of black beans

1 cup of uncooked quinoa (This equals about 3 cups cooked)

1 cup total of a mix of red, yellow, orange peppers, diced

1 avocado, cut into small dice

1 cup of shredded red cabbage

2 tablespoons to ¼ of a cup fresh cilantro, finely chopped

Feta cheese, crumbled (optional garnish)

Dressing

¼ cup of extra-virgin olive oil (or substitute if necessary)

¼ cup canola or safflower oil (any neutral oil)

1 clove of garlic, crushed

½ teaspoon of chili powder

¼ teaspoon ground cumin

½ teaspoon Mexican oregano (or substitute if necessary)

2 tablespoons of lime juice

2 tablespoons of rice vinegar

Salt, pepper to taste

Cook quinoa as directed on package, using a little less water than the package says.

The dressings will be the filler for the portion of water left out. Set aside to cool. Place all ingredients into a large mixing bowl. Mix dressing. Pour dressing over salad and gently toss. Garnish with feta cheese, a few tortilla chips, if you wish.

Enjoy alongside grilled steak or chicken, as a lunch or light dinner platter with your favorite crackers and breads.