Cajun Corn and Kale Salad
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 4 to 6 servings
- Prep: 10 mins
- Cook: 10 mins
Sweet, crunchy and chewy this is summer in a salad. The bright, clean flavors of this dish make it a perfect side for just about anything. If you don’t have a Cajun seasoning mix, make your own by combining 1/4 teaspoon salt and a big pinch each of cayenne pepper, freshly ground black pepper, dry mustard, crushed fennel seeds and dried thyme.
Ingredients
- 2quarts water
- 4-- ears sweet corn
- 1large bunch kale, stems removed (about 1 pound)
- 1large red bell pepper, chopped
- 1large green bell pepper, chopped
- 1large tomato, chopped
- 1/2cup chopped sweet onion
- 1clove garlic, minced
- 1/4cup extra virgin olive oil
- 2tablespoons fresh lemon juice
- 1 1/2teaspoons Cajun Spice Seasoning
Instructions
- Bring 2 quarts of water to a boil in a large pot; add ears of corn. Boil 5 minutes. Set ears aside and reserve cooking water. When corn is cool, slice off kernels.
- Return corn water to a boil and add kale and salt. Cook until kale is tender and still bright green, about 5 minutes. Transfer to a colander to drain and cool. Squeeze out excess liquid with your hands and finely chop.
- Toss kale with remaining ingredients in a large bowl until well combined. Season with salt.
Recipe adapted from Farmer John's Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher, www.gibbs-smith.com, 2006).
Nutritional Info *per serving
- Calories 340
- Glycemic Load 11.75
- Fat 17g
- Saturated Fat 2.5g
- Polyunsaturated Fat 2.5g
- Monounsaturated Fat 11g
- Cholesterol 0mg
- Sodium 290mg
- Potassium 1140mg
- Carbohydrate 47g
- Fiber 8g
- Sugars 16g
- Protein 9g
- Trans Fat 0g
- Vitamin A 390%
- Vitamin C 400%
- Calcium 20%
- Iron 20%
