This is one tasty, easy meal. Softer salad greens like lettuce would wilt from sitting in citrus juice, but raw kale actually gets better. The citrus dressing “cooks” the kale, softening the tough leaves,... while adding a tangy flavor to the whole salad. Creamy avocado, sweet roasted corn, and protein-packed black beans round out this filling and colorful salad.
In a blender or food processor, puree the oil, lime juice, cilantro leaves, red onion, and salt until smooth. Transfer to a large bowl.
In a wide skillet, heat 1 teaspoon of oil over medium-high heat. Add the corn and cook, stirring occasionally, until the corn has browned, about 5 minutes. Tip into the bowl with the dressing.
Add the kale, black beans, and cherry tomato to the bowl, and mix well until well coated. Let sit for at least 15 minutes. Just before serving, top with diced avocado and tortilla chips, if using, or serve with a warm tortilla.
It’s a good practice to always drain and rinse canned beans before using, no matter what dish you’re making. Canned beans are very high in sodium, even when marked “low sodium.” Rinsing will remove a lot of the excess salt.