Mexican Kale Salad - VIGEO

Ingredients

• 4 cups baby or full-grown kale (stalks removed & coarsely chopped), packed
• 14 oz. can black beans, drained and rinsed
• 14 oz. can corn or 1 cup frozen corn, thawed
• 2 large bell peppers (any color), finely chopped
• 1 large avocado, finely chopped
• 1 large tomato, finely chopped
• 1/2 cup red onion, finely chopped
• 1/2 cup cilantro, finely chopped
• 1 tbsp jalapeño peppers, seeded & minced
• 1 avocado
• 1/2 cup warm water
• Juice from 1/2 lime
• 1 tsp cumin
• 3/4 tsp salt
• 1/2 tsp black pepper