Fiesta Chopped Chipotle Kale Salad

• FOR THE SALAD:
• 3 cups Chopped Lacinato (Dinosaur) Kale
• 1/2 cups Diced And Seeded Red Tomato
• 1/2 cups Finely Diced Sweet Yellow Onion
• 1 whole Red Pepper, Finely Diced
• 1 whole Orange Pepper, Finely Diced
• 2 whole Avocados, Finely Chopped
• 1 cup Fresh Or Frozen Sweet Corn
• 3/4 cups Canned Black Beans, Drained And Rinsed
• 1/2 cups Chopped Queso Fresco
• FOR THE DRESSING:
• 1/4 cups Olive Oil
• 1/4 cups Fresh Lime Juice
• 1-1/2 Tablespoon Honey
• 3 Tablespoons Fresh Minced Cilantro
• 1 teaspoon Chipotle Chili Powder
• 1/8 teaspoons Garlic Powder
• 1/4 teaspoons Salt

1. Chop all of the vegetables and add them to a large bowl with the sweet corn, black beans, and queso fresco. (Queso fresco is a Mexican soft cheese. If you can't find it, substitute shredded colby jack.)
2. Whisk dressing ingredients. Pour dressing over the salad and toss to evenly combine. Serve immediately.

salad, lacinato, seeded red, sweet yellow onion, red pepper, orange pepper, avocados, fresh or, black beans, queso fresco, dressing, ubc, ubc, honey, cilantro, chili powder, garlic, ubc

Taken from tastykitchen.com/recipes/salads/fiesta-chopped-chipotle-kale-salad/ (may not work)