Black Bean and Kale Salad with Tomato Vinaigrette

I know, I know, kale is so 2012. We've had Brussels sprouts and cauliflower, kohlrabi and romanesco since then! But I still eat kale. For me, it's an easy way to pack in a lot of vitamins and minerals with very little effort (that is, if you buy the pre-washed kind). I've written about kale salads before (this chopped kale salad is Very Important Salad in my house; it makes frequent appearances) , but with this salad, kale is just the supporting vegetable. The star here is actually this tomato vinaigrette and this whole recipe is built around it. Which is pretty evident from the all the pre-prepared ingredients I used. Nonetheless, convenience foods can still be healthy and this is a great, hearty dinner. Even heartier if you substitute quinoa or brown rice for the white rice.

black_bean_kale_salad_tomato_vinaigrette

Black Bean and Kale Salad with Tomato Vinaigrette
Serves 6-8

For the tomato vinaigrette:
1 can Hunt's Fire-Roasted Diced Tomatoes
1 ounce red wine vinegar
1 ounce lime juice
1 tablespoon honey (or 2 tablespoons sugar)
1/2 teaspoon salt
1/2 teaspoon dijon mustard
1 clove garlic, minced (or 1 teaspoon of already-minced garlic)
1/4 cup olive oil

Measure out 1 cup of the diced tomatoes and reserve the remainder. Combine all ingredients in a blender and mix until well-blended. Pour into a lidded pint jar and chill.

For the salad:
2 cups cooked rice (white or brown; or quinoa)
2 ounces lime juice
1 tablespoon vegetable oil
2 cans low sodium black beans (I use Bush's)
1 bag microwaveable yellow kernel corn (I used the steam-in-bag corn)
1/2 teaspoon paprika or cayenne (to taste)
1/2 teaspoon cumin (to taste)
1 bag pre-washed and chopped kale greens
cilantro for garnish (optional)
roasted or fresh tomatoes for garnish (optional)
2 avocados, peeled and chopped
finely shredded cheddar cheese for garnish (optional)
sour cream for garnish (optional)

Cook rice or quinoa according to directions to yield 2 cups of cooked rice, replacing 2 ounces of water with 2 ounces of lime juice and adding oil (use slightly less liquid than recommended for rice that is not sticky).

Rinse and drain the black beans and heat in the microwave just long enough to warm and set aside in a medium bowl. Cook corn according to directions and add to the beans. Toss with paprika (or cayenne if you prefer spicier) and cumin. Set aside.

For each salad, use 1-2 cups of kale greens and rub them between your hands, removing thick spines. Place in serving bowls and drizzle with vinaigrette. Top with rice, bean and corn blend, and then garnish with cilantro, the remainder of roasted diced tomatoes (or fresh diced tomatoes), and chunks of avocado. Drizzle on more dressing. Add cheese and sour cream if desired. Note also that you may want to add some salt and black pepper after preparation.

Serve with tortilla chips.