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1 Cook the black beans. Either soak beans overnight or use the quick-boil method. Then, add beans to a pot of fresh water, and boil until done, about 1-2 hours. Set aside to cool.
2 Meanwhile, cook the wild rice. Rinse the rice well in a bowl of cold water and drain. Add rice, vegetable broth, and thyme to a pot and simmer for 20 minutes. Remove from heat and let the rice stand in the pot, covered, for 5 minutes. Remove the thyme stems and fluff the rice with a fork. Set aside to cool.
3 Wash the kale and remove the ribs. Thinly slice the kale into ribbons. Using a salad spinner, spin until most of the water is gone.
4 In a large serving bowl, add the kale, a drizzle of olive oil, and a little salt. Massage the kale until it starts to soften and wilt, about 2 to 3 minutes. Set aside while you make the dressing.
5 To make the dressing: In a small bowl, whisk together the lemon juice, lemon zest, salt & pepper, and ¼ cup of olive oil.
6 To serve, add the wild rice, black beans, tomatoes or ground cherries, and sprinkle with cheese. Drizzle the dressing over top and toss to combine.