Step 1

Place all the ingredients in a food processor or blender. Process until well-combined and smooth; set aside.

Step 2

Remove the center ribs from the kale. Cut the leaves crosswise into thin shreds and place in a large bowl. Dice the onion and add to the bowl. Pour half of the dressing into the bowl and toss to combine. Refrigerate for 1 hour to soften the kale leaves.

Step 3

Add the beans to the salad. Core and seed the bell pepper, cut into 1/2-inch dice, and add to the bowl. Halve the tomatoes and add to the bowl. Thinly slice the scallions and add to the bowl. Halve and pit the avocado, cut into 1/2-inch dice, and add to the bowl. Add the pickled jalapeños (if using) and cheese to the bowl. Toss to combine.

Step 4

Divide the salad between bowls. Drizzle with the remaining dressing and top with the tortilla chips.