Kale Taco Salad

For the Cilantro Vinaigrette

• 1 shallot roughly chopped
• 2 cups cilantro leaves stems removed (about 4 ounces, tightly packed, fresh
• 1 clove garlic
• ½ teaspoons red pepper flakes
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt

For the Salad:

• 2 curly kale thinly shredded, heads
• 1 cup cherry tomato halved
• ½ cup cheddar cheese freshly grated
• ½ red onion finely diced
• ½ jalapeño finely diced
• 2 corn shucked and corn sliced off the cob, ears
• 2 avocado diced
• 3 green onions sliced
• cilantro leaves
• 1 cup black beans rinsed and drained