Southwestern Kale Salad

• 2 bunches kale
• 1 Lemon, juiced
• 2 Limes, juiced
• 1/4 cup + 4 TB olive oil
• 4 ears, fresh corn
• 2 15.5 oz cans black beans, rinsed and drained
• 1 red pepper, chopped
• 1 large shallot, minced
• 5 scallions, chopped
• 3 fresh tomatoes, chopped
• 6 -8 pickled jalapeno slices, minced
• 1 large bunch cilantro, stemmed and chopped
• salt/pepper
• ripe avocado

1. Wash kale well, remove from stems and chop fine.
2. Add lemon and lime juice to kale with 4 TB of olive oil. Massage kale and allow to macerate for several hours, stirring frequently. (The acid from the citrus "cooks" the kale and softens it.
3. Remove corn from cobs and steam or microwave until just cooked.
4. After Kale has time to wilt, add remaining ingredients, salt and pepper to taste. Let sit for another 30 minutes for flavors to develop. Serve with chopped avocado on top.

bunches kale, lemon, corn, black beans, red pepper, shallot, scallions, tomatoes, cilantro, salt, avocado

Taken from food52.com/recipes/22946-southwestern-kale-salad (may not work)