Jicama Black Bean Salad

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1 cup matchstick-cut jicama

One 15-ounce can black beans, drained 

1/4 cup diced red bell pepper

2 tablespoons chopped fresh cilantro

Zest and juice of 1 lime

1 tablespoon olive oil 

1 teaspoon kosher salt 

1 teaspoon freshly ground black pepper 

1 cup baby kale, for serving