Mimi's Vegan Kitchen: Kale & Rice Salad

February 26, 2018

One of the first comments you’ll receive from someone who just found out you only eat a plant-based diet is “what do you eat? Salad?? Well, yes, salad. But salad can be unconventional and delicious.


I eat variants of this salad at least 4 times a week these days. I find it really easy to put together for brunch because it’s usually mid work for me. I sometimes add tofu or a tahini dressing but for the most part, it barely needs anything.


I hope you try it because it’s a nutritional powerhouse. And as always, let us know if you do!


Serves: 1-2 people

Cook time: 10-50 minutes

Preparation time: 5 minutes



  • 100-200 gm of Tuscan kale

  • 3-4 tbsp of cooked brown or black rice

  • ½ a cup of corn

  • ½ a cup of black or kidney beans

  • 2 tbsp of sun dried tomatoes

  • 1 tbsp of toasted pine nuts or sesame seeds


Step 1: If you don’t already have cooked brown or black rice, then cook half a cup according to package instructions while you prepare the kale. I usually prepare a big batch of rice and keep it in the fridge so I can reach for it whenever I need something like this salad.

Step 2: Bring a pot of water to boil and add the chopped kale. Cook for 3 minutes and then transfer the kale immediately to a bowl of iced water to stop the cooking process and preserve its vibrant green color. Drain the water and let the kale dry on a sieve until you prepare the rest of the ingredients.

Steps 3: Drain and rinse your corn and beans and cook for 3 minutes on medium heat.

Step 4: Heat a pan with sesame oil and add the tofu cubes along with the marinate, cook for about 5-10 minutes or until slightly crispy on the outside.

Step 5: Toss all your salad ingredients in a bowl and serve topped with toasted pine nuts or sesame seeds. Lightly salt if needed and serve warm.

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