Southwest SunButter Kale Salad

DRESSING

1/4 cup SunButter Organic

3 tablespoons unseasoned rice vinegar

2 tablespoons extra-virgin olive oil

2 tablespoons pure maple syrup

1 tablespoon water

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

Zest of 1 small orange

1/8 to 1/4 teaspoon liquid smoke, to taste

Cayenne pepper, optional

SALAD

5 ounces/142 grams baby kale, coarsely chopped

3/4 cup cooked black beans

Kernels from 2 small cobs corn

1 small sweet potato, cut into matchsticks (about 1 cup)

1 small red pepper, finely chopped

1/4 cup finely chopped red onion

To make the dressing, put the SunButter, vinegar, oil, maple syrup, water, chili powder, cumin, salt, orange zest, and a few drops of liquid smoke in a small blender or food processor. Blend until smooth. Add additional liquid smoke to taste, and adjust spices as needed. Add cayenne pepper if desired. Blend once more to mix ingredients.

To make the salad put the kale, black beans, corn, sweet potato, red pepper, and red onion in a large bowl. Add the dressing and toss to mix. Let stand at room temperature for at least 30 minutes before serving.