Mexican Kale Salad

Ingredients

Kale Salad:

• 4 cups (5 oz) regular or baby kale stalks removed & coarsely chopped

• 14 oz can low sodium black beans drained and rinsed

• 1 cup corn fresh or frozen (thawed)

• 2 medium bell peppers diced

• 1 1/2 large avocado pitted and diced

• 1 large tomato chopped

• 1/2 cup red onion finely chopped

• 1/2 cup cilantro finely chopped

• 1 tbsp jalapeño peppers seeded & minced

Avocado Dressing:

• 1/2 large avocado pitted

• 1 tiny piece jalapeno seeded for less heat

• 1/2 cup warm water

• 1/2 lime juice of

• 1 tsp cumin

• 1/2 tsp salt

• 1/2 tsp ground black pepper

Instructions

In a large salad bowl, add kale, black beans, corn, bell peppers, avocado, tomato, red onion, cilantro and jalapenos.

• In a food processor or blender, add 1/2 avocado, jalapeno, warm water, lime juice, cumin, salt, pepper and process until smooth.

• Pour dressing over salad, gently toss and serve.

Store: Refrigerate tossed salad for up to 24 hours. Make Ahead: You could prepare Salad and Dressing in advance, refrigerate for up to 24 hours and combine before serving. Dressing does get brown a bit but once mixed with the salad ingredients, it's not noticeable.