1 shallot roughly chopped
2 cups tightly packed fresh cilantro leaves stems removed (about 4 ounces)
1 clove garlic
1/2 teaspoons red pepper flakes
1/2 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 jalapeno 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
For the Cilantro Vinaigrette: Combine all the ingredients in a blender and blend for 2 minutes until smooth. Taste and adjust salt and pepper as needed and set aside. For the Salad: Prep all the food according to the ingredient list. Arrange everything in a large salad bowl - serve with the cilantro vinaigrette.