Bean & Kale Salad with Escalante Citrus Tomato Vinaigrette

INGREDIENTS

INGREDIENTS:

2 Cans of Beans, Black or Pinto or a combination 

1 Can of Corn

1 Can of Diced Tomatoes

2 Cups Chopped Kale

2 Bell Peppers - Small Dice

2 avocado- 1 ½ Medium Dice, ½ Avocado Sliced For Garnish

1/2 bunch of cilantro-Stems removed and reserved, Leaves Roughly Chopped, ¼ Reserved for Garnish. 

1/2 Onion - Small Dice½

Pineapple- Small Dice

1 Orange, Zest and Juice of Half

1 Lime, Zest and Juice

2 Garlic Cloves

¼-½ cup Olive Oil

1 Tbsp Honey or Agave 

1 Tbsp Escalante Seasoning Blend

Salt and Black Pepper to taste 

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directions

1. Strain tomatoes reserving liquid.

2.  In a blender Combine tomato can liquid with ¼ cup diced tomatoes, garlic ¼ onion, cilantro stems, lime juice and zest, zest of orange and juice from ½ of the orange, and Escalante Seasoning.

3. Blend until smooth, turn blender to medium speed and slowly add oil until a smooth emulsification has occurred, or until desired thickness. 

4. Check for seasoning and add salt and pepper as needed.

5. Open cans of corn and beans, strain and lightly rinse. Combine with tomatoes in a large bowl.

6. Combine remaining ingredients and toss with vinaigrette. 

7. Check for seasoning, add salt and pepper as needed. 

8. Garnish with avocado slices, cilantro leaves and reserved oranges.