Southwest Kale Salad with Cumin-Tomato Dressing
Favorite flavors of the Southwest combine in this hearty main-dish salad starring kale and black beans.
Servings 4
Daily Dozen 
Ingredients
DRESSING
- 1 large ripe tomato, cored and quartered
- 1 garlic clove, crushed
- ¼ cup apple cider vinegar
- 2 tablespoons nutritional yeast
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon white miso paste
- ½ teaspoon Super-Charged Spice Blend , or to taste
- ¼ teaspoon ground black pepper
SALAD
- 1 large bunch kale, tough stems removed
- 1½ cups cooked* or 1 (15-ounce) BPA-free can or Tetra Pak salt-free black beans, drained and rinsed
- 1 small red bell pepper, seeded and diced
- 1½ cups fresh or thawed frozen corn kernels
- 1 ripe Hass avocado, peeled, pitted, and diced
- ¼ cup chopped fresh cilantro or parsley
TO SERVE
- Coarsely ground black cumin (nigella seeds)
Instructions
FOR THE DRESSING
- In a blender, combine all the dressing ingredients. Blend well until smooth, scraping down the sides as needed. Add up to ¼ cup of water (60 ml) if the dressing is too thick, or add more tomato if too thin. Taste to adjust the seasonings.
FOR THE SALAD
- Finely chop the kale and place in a large bowl. Add the black beans, bell pepper, corn, avocado, and cilantro.
TO SERVE
- Pour on as much of the dressing on the salad as desired and toss gently to combine. Sprinkle the top with black cumin.
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