Difficulty: 2 / 5
Step 1 - Add EVOO to a deep saucepan heated over medium heat. Add onions and garlic and saute for 2-3 minutes. Add freekeh and toast 2-3 minutes then add stock to pan. Bring to a boil and then lower heat and cover pot. Simmer for 20-25 minutes then fluff with a fork. Chill in the fridge until ready to serve.
Step 2 - In a small bowl, whisk together balsamic, 3 tbsp olive oil, lime juice, fleur de sel and pepper then whisk into greek yogurt and set aside. In a large bowl, massage kale with remaining olive oil, then divide kale leaves into a large serving bowl. Spread cooked freekeh onto the kale evenly.
Step 3 - In a nonstick skillet, add 1 tbsp Mexican Spice Olive Oil, onions, garlic, spices and black beans. Saute for 2 minutes then pour into a bowl. To same skillet, add remaining Mexican Spice Olive Oil and corn. Saute for 2-3 minutes or until beginning to char, then pour into a bowl. Cool both beans and corn to room temp then sprinkle over top salad with remaining ingredients drizzle vinaigrette over the salad.