Soak your black beans overnight or quick-boil them, then boil until they’re tender—this should take about 1–2 hours. Once cooked, let them cool down.

Rinse the wild rice to remove excess starch. Combine it with low-sodium vegetable broth and fresh thyme in a pot. Simmer for 20 minutes or as directed on the package.

Remove the tough ribs from the kale and slice the leaves into ribbons. Lightly massage the kale with a drizzle of olive oil and a pinch of salt for 2-3 minutes.

In a small bowl, whisk together the fresh lemon juice, grated lemon zest, extra virgin olive oil, salt, and freshly ground black pepper until well combined.

In a large bowl, mix the cooled wild rice, black beans, baby tomatoes or ground cherries, and sprinkle your choice of cheese. Drizzle the dressing over the top and toss everything gently.