Serves: 4
Preparation Time: 60 minutes

1 large bunch kale, tough stems removed, chopped, divided
1 large tomato, diced
1 small onion, diced
1 cucumber, diced
1 red bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
2 stalks celery, diced
1/2 jalapeno pepper, diced, or to taste
2 clementines, peeled and chopped
1/4 cup chopped cilantro
1 lime, juiced
2 tablespoons balsamic vinegar
2 tablespoons Dr. Fuhrman's MatoZest (or other no-salt seasoning blend, adjusted to taste)
1 1/2 cups cooked adzuki or other white beans or 1 (15 ounce) can no salt added or low sodium, drained
1 1/2 cups cooked garbanzo beans or 1 (15 ounce) can no salt added or low sodium, drained
6 large Portobello mushrooms, sliced
3 tablespoons unhullled sesame seeds, divided
3 tablespoons chopped walnuts, divided
3 tablespoons ground flax seeds, divided

Instructions:
To make pico de gallo, finely chop 1 cup of the kale. Combine with tomatoes, onion, cucumber, bell peppers, celery, jalapeno pepper, clementines,and cilantro. Process lime juice, balsamic vinegar, MatoZest, 1 cup of the chopped vegetable mixture and 2 tablespoons each of the sesame seeds, walnuts and flax seeds in a food processor or high powered blender. Combine with remaining chopped vegetables and set aside.
 
Combine beans in a saucepan and heat, adding a small amount of water if necessary, to prevent from sticking.
 
Steam remaining kale and mushrooms until tender, about 5 minutes.
 
To serve, place half of the kale and mushrooms on a serving platter, layer with half of the beans and half of the pico de gallo. Repeat layers and top with remaining sesame seeds, walnuts and flax seeds.
 
Per Serving:
 
CALORIES 438; PROTEIN 22g; CARBOHYDRATES 70g; TOTAL FAT 11.8g; SATURATED FAT 1.3g; SODIUM 79mg; FIBER 19g; BETA-CAROTENE 5307ug; VITAMIN C 242mg; CALCIUM 248mg; IRON 7.2mg; FOLATE 317ug; MAGNESIUM 180mg; ZINC 4.2mg; SELENIUM 8.9ug