Corn and Kale Salad4 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“Fresh summer side dish that puts kale to good use. Flavored with sweet pineapple juice and zesty Cajun seasoning. Corn and kale often come together in a CSA box as well, so never through that kale away again! You can sub your favorite citrus juice for pineapple juice for a different flavor.” - by KatieTries2Cook
Original recipe yields 6 servings
- Bring a large pot of water to a boil. Add corn to boiling water and turn off heat. Let corn soak in hot water for 5 minutes. Remove the corn, reserving the cooking water in the pot. Set corn aside to cool before slicing kernels from the cobs into a mixing bowl.
- Return the pot of water to a boil; add kale and 1 teaspoon salt. Boil kale until bright green and tender, about 5 minutes; drain and set kale aside to cool. Once cool enough to handle, squeeze as much liquid from the kale as you can. Separate leaves and add to bowl with corn kernels.
- Stir red bell pepper, pineapple juice, olive oil, salsa, Cajun seasoning, garlic powder, and onion powder into the corn and kale.
Amount Per Serving (6 total)
- 226 cal
- 10.9 g
- 30.7 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"This was awesum! Since the corn and kale had to cooked- i made it a warm dish- simmered onion, garlic, and red pepper while kale cooked. Added oj, homemade salsa, and frozen corn. Simmered few minutes..." See more and added the kale. Salted to taste and it was a hit!"
"This was very good. Didn't have any pineapple juice, OJ worked just fine. My husband (who doesn't like Kale) even enjoyed it. Thanks!..." See more"
Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette
Kale Salad with Sugar-Coated Cashews
Just swipe to see more like this.