Southwestern Kale Salad with Chile-Lime Vinaigrette

• 3 tablespoons fresh lime juice
• 4 tablespoons canola oil
• 1 tablespoon honey
• 1 teaspoon ancho chili powder
• 1/2 teaspoon ground cumin
• 1 garlic clove, minced
• 1 jalapeno, seeded and finely diced
• 3 ears of corn, kernels removed from cob
• 1 red bell pepper, small dice
• 1/4 cup red onion, small dice
• Kosher salt
• Freshly ground pepper
• 2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise
• One 15-ounce can of black beans, rinsed and drained
• 2 avocados, diced
• 4 ounces crumbled queso fresco

1. Whisk together the lime juice, three tablespoons canola oil, honey, chili powder, cumin, garlic and jalapeno.
2. Season with salt and pepper and set aside.
3. In a large saute pan, heat one tablespoon of the oil over moderate heat.
4. Add the corn, red bell pepper and onion and saute for two minutes.
5. Season with salt and pepper, remove from the heat, and set aside.
6. In a large bowl, toss the kale with the vinaigrette, cooked vegetables and black beans.
7. Top with the freshly-cut avocado and queso fresco, then serve.

lime juice, canola oil, honey, ancho chili powder, ground cumin, garlic, jalapeno, corn, red bell pepper, red onion, kosher salt, freshly ground pepper, kale, black beans, avocados, queso fresco

Taken from www.foodandwine.com/recipes/southwestern-kale-salad-with-chile-lime-vinaigrette (may not work)