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Corn and Kale Salad
Corn and Kale Salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Tropical kale salad with pineapple juice and Cajun seasoning.
Ingredients:
  • 4 ears sweet corn, husked
  • 2 bunches kale - stems removed and discarded, leaves torn into bite-size pieces
  • 1 teaspoon salt, or more to taste
  • 1 large red bell pepper, chopped
  • 0.25 cup pineapple juice
  • 0.25 cup olive oil
  • 2 tablespoons salsa
  • 2 teaspoons Cajun seasoning, or to taste
  • 1 teaspoon garlic powder
  • salt, to taste
Instructions:
  • 1. Boil a large pot of water. Add corn and turn off heat. Allow corn to soak for 5 minutes. Remove corn, keeping the cooking water in the pot. Let corn cool before slicing kernels into a mixing bowl.
  • Bring the pot of water back to a boil, then toss in kale and 1 teaspoon of salt. Boil until kale turns vibrant green and tender, approximately 5 minutes. Drain and allow the kale to cool. Squeeze out excess liquid from the kale, separate the leaves, and mix them with the corn kernels in a bowl.
  • Mix together the red bell pepper, pineapple juice, olive oil, salsa, Cajun seasoning, garlic powder, and onion powder with the corn and kale.

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