Healthy Kale Brown Rice and Pinto Beans Salad

I grow a lot of kale in my garden this year, so I had to come up with many different recipes where I could use it. This is a great kale salad that can be eaten warm or cold. The dish is filling and delicious.

4 cups of chopped kale or colored greens
1 onion
1 tbs Moroccan El Hanous (see the recipe)
1 cup of cooked brown rice
1 can of pinto beans
1 bell pepper
2 tbs olive oil
2 tsp lemon juice
salt and pepper to taste


Saute chopped onions with olive oil and Moroccan El Hanous until onions turn golden (about 3 minutes on medium heat).  Add in the chopped kale and cook for about 5 minutes.

Add in the beans and mix it all together.

In a large bowl mix in cooked brown rice, chopped bell pepper, lemon juice, salt and pepper.

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