Mexican Kale Salad

Salad:

• 4 cups baby or full-grown kale (stalks removed & coarsely chopped), packed
• 14 oz can black beans, drained and rinsed (I used my cooked beans)
• 1 cup corn (thaw if using frozen)
• 2 large bell peppers (any colour), finely chopped
• 1 + 1/2 large avocado, finely chopped
• 1 large tomato, finely chopped
• 1/2 cup red onion, finely chopped
• 1/2 cup cilantro, finely chopped
• 1 tbsp jalapeño peppers, seeded & minced

Dressing:

• 1/2 large avocado
• 1/2 cup warm water
• 1/2 lime, juice of
• 1 tsp cumin
• 3/4 tsp salt
• 1/2 tsp black pepper