Southwest Kale Salad with Cumin-Tomato Dressing Recipe

Name: Southwest Kale Salad with Cumin-Tomato Dressing Recipe
Ingredients: 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; 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; Coarsely ground black cumin (nigella seeds)

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A healthy, plant-based recipe to include in your rotation. Learn how to make our Southwest Kale Salad with Cumin-Tomato Dressing in easy-to-follow steps.

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Ingredients

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
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
Coarsely ground black cumin (nigella seeds)