Mexican Kale Salad with BEST Avocado Dressing

Ingredients

• Kale

  Scotch, raw

  4 cup, chopped or 268g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  1 cup kernels or 164g

• Red bell pepper

  Sweet, raw

  2 large (2-1/4 per pound, approx 3-3/4" lo or 328g

• Avocados

  Florida, raw

  1 ½ fruit without skin and seeds or 456g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Onions

  Raw

  ½ cup, chopped or 80g

• Cilantro

  Latin - Melissa's

  ½ cup or 8g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Avocados

  Florida, raw

  ½ fruit without skin and seeds or 152g

• Jalepenos

  Sliced - Great Value

  ¼ oz or 7g

• Water

  Plain, clean water

  ½ cup or 118g

• Lime juice

  Raw

  ½ lime yields or 22g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

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