Citrusy Pico De Gallo Kale With Portobello Mushrooms

• 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
• 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 mushrroms, sliced
• 3 tablespoons sesame seeds, divided
• 3 tablespoons chopped walnuts, divided
• 3 tablespoons ground flax seeds, divided

1. 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 pico de gallo mixture and 2 tablespoons each of the sesame seeds, walnuts and flax seeds in a food processor or high powered blender. Combine with pico de gallo and set aside.
2. Combine beans in a saucepan and heat, adding a small amount of water if necessary, to prevent from sticking.
3. Steam kale and mushrooms until tender, about 5 minutes.
4. 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.

kale, tomato, onion, cucumber, red bell pepper, orange bell pepper, yellow bell pepper, stalks celery, pepper, clementines, cilantro, lime, balsamic vinegar, dr, adzuki, beans, portobello mushrroms, sesame seeds, walnuts, ground flax seeds

Taken from www.epicurious.com/recipes/member/views/citrusy-pico-de-gallo-kale-with-portobello-mushrooms-50167877 (may not work)