Mexican Kale Salad

Cream with Mexican Kale Salad Recipe Made from black beans, corn, peppers, tomatoes and coriander, tossed with warm cumin-flavored avocado sauce.

Ingredients
Salad:

• 4 cups baby or full-grown kale (stalks removed & coarsely chopped), packed
• 14 oz can black beans, drained and rinsed
• 1 cup corn, fresh or frozen (thawed)
• 2 large bell peppers, diced
• 1 + 1/2 large avocado, diced
• 1 large tomato, chopped
• 1/2 cup red onion, finely chopped
• 1/2 cup cilantro, finely chopped
• 1 tbsp jalapeño peppers, seeded & minced

Dressing:

• 1/2 large avocado
• 1/2 cup warm water
• 1/2 lime, juice of
• 1 tsp cumin
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. Add Salad ingredients to a large bowl.
2. In a food processor, blender or Magic Bullet, process Dressing ingredients until smooth. Pour over salad, toss and serve.

To get the full recipe visit original recipe: ifoodreal
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