Black Bean, Corn & Kale Salad

1 15-oz. can black beans, drained and rinsed
1 15-oz. can corn, drained and rinsed
2 c. packed de-stemmed, chopped kale
1 c. halved cherry tomatoes
1 jalapeno chili pepper, seeded and minced
1/4 c. fresh lime juice
2 T. extra-virgin olive oil
2 T. chopped cilantro
Salt and pepper

Place the black beans and corn in a large bowl. Add the kale, tomatoes, and jalapeno.

In a small bowl, combine the lime juice, olive oil, and cilantro. Whisk and pour over the salad, stirring until all the ingredients are lightly dressed. Season with salt and pepper to taste.

Best eaten within 2 hours.

Serves 6.

From The Leafy Greens Cookbook, p. 17.