Corn And Kale Salad Recipe

Name: Corn And Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 cup pineapple juice; 1/4 cup olive oil; 2 tablespoons salsa; 2 teaspoons Cajun seasoning, or to taste; 1 teaspoon garlic powder; 1 teaspoon onion powder; salt, to taste

Servings: persons

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
1/4 cup pineapple juice
1/4 cup olive oil
2 tablespoons salsa
2 teaspoons Cajun seasoning, or to taste
1 teaspoon garlic powder
1 teaspoon onion powder
salt, to taste

1
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.
2
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.
3
Stir red bell pepper, pineapple juice, olive oil, salsa, Cajun seasoning, garlic powder, and onion powder into the corn and kale.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Corn And Kale Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn And Kale Salad

How did you like this recipe?

Frequently Asked Questions