Mexican Kale salad


Kale Salad:
4 packed cups baby or full-grown kale stalks removed & coarsely chopped
400 grams can low sodium black beans drained and rinsed
1 cup corn fresh or frozen (thawed)
2 large 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 coriander finely chopped
1 tbsp jalapeño peppers seeded & minced

Avocado Dressing:
1/2 large avocado pitted
1/2 cup warm water
1/2 lime juice of
1 tsp cumin
3/4 tsp salt
1/2 tsp black pepper


In a large salad bowl, add kale, black beans, corn, bell peppers, avocado, tomato, red onion, coriander, and jalapenos. In a food processor or blender, add 1/2 avocado, warm water, lime juice, cumin, salt, pepper, and process until smooth. Pour over salad, gently toss, and serve.