1cupcanned black or red kidney beansdrained and rinsed
1cupcanned corndrained and rinsed
½avocadochopped
For the dressing:
1avocado
1garlic clove
¼cupcilantro leaves
¼cupplain Greek yogurt**
3tablespoonslime juice
1/8teaspooncayenne pepperoptional
Salt and pepperto taste
2tablespoonsolive oil
¼ to ½cupwaterdepending on consistency
Instructions
To make the salad, toss the kale, pepper, black beans, corn, avocado and onions together in a large bowl.
To make the dressing, combine the avocado, garlic, cilantro, yogurt, lime juice, cayenne pepper and salt/pepper in a food processor and pulse until combined. With the motor running, slowly add the olive oil and water until smooth. Add water, as needed, for desired consistency.
Drizzle the dressing over top of the salad and toss until completely coated or cover and store the dressing and salad separately until ready to serve. Enjoy!
Notes
*Feel free to sub w/ 1 cup chopped tomato **Any type of plain yogurt will work. Use dairy-free, as needed.