For the Cilantro Vinaigrette

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

For the Salad:

• 2 heads Curly Kale thinly shredded
• 1 cup cherry tomatoes halved
• ½ cup freshly grated cheddar cheese
• ½ red onion finely diced
• ½ Jalapeño finely diced
• 2 ears of corn shucked and corn sliced off the cob
• 2 avocados diced
• 3 green onions sliced
• cilantro leaves
• 1 cup black beans rinsed and drained