Grilled Kale, Black Bean & Lime Salad
from http://albertsons.mywebgrocer.com/

2 bunches Dinosaur kale, rinsed and dried
1 large zucchini
1 large corn cob
1 cup O Organics™ black beans, drained and rinsed
1 small avocado, chopped or scooped into large chunks

Lime Vinaigrette
2 tsp lime zest
2 limes, juice
1 Tbs O Organics® honey
1/2 tsp kosher salt
1 clove O Organics peeled garlic, grated

Heat grill to medium high. Slice zucchini lengthwise into 4 quarters. Spray kale zucchini and corn with nonstick olive oil cooking spray or bush with olive oil. Sprinkle each with kosher salt.

Grill zucchini and corn cob for 5-10 minutes, rotating every couple of minutes, until good grill marks are on each side. Zucchini should be fork-tender, and may be done before corn.

Place kale leaves on grill for 30 seconds - 1 minute each side. Kale should just get charred and edges slightly crispy, then they are done!

Carefully chop zucchini, slice kale, and slice corn off the cob. Add to a medium bowl. Toss in black beans, and scoop avocado on top.

Make Lime Vinaigrette by shaking the ingredients into a jar. Right before serving, pour Lime Vinaigrette on grilled salad.

6 servings