Mexican Chopped Corn, Vine Tomato & Kale Salad Recipe

Name: Mexican Chopped Corn, Vine Tomato & Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 2 cups Kale; 4 Radishes; 8 Yellow Vine Tomatoes; 410 grams Whole Kernel Corn In Brine; 410 grams Red Kidney Beans In Brine; FOR THE DRESSING:; 2 Tablespoons Lemon Or Lime Juice; 2 Tablespoons Olive Oil; 1 Tablespoon Honey; Salt And Pepper

Servings: persons

FOR THE SALAD:
2 cups Kale
4 Radishes
8 Yellow Vine Tomatoes
410 grams Whole Kernel Corn In Brine
410 grams Red Kidney Beans In Brine
FOR THE DRESSING:
2 Tablespoons Lemon Or Lime Juice
2 Tablespoons Olive Oil
1 Tablespoon Honey
Salt And Pepper

1
For the salad:
2
Wash all the vegetables well. Chop kale small, slice radishes into rounds and then in half. Slice vine tomatoes into quarters. Drain the corn and kidney beans and rinse well under cold water.
3
Arrange all salad ingredients on a platter in rows. Or you can toss them all together if you prefer.
4
For the dressing:
5
Mix all ingredients together in a small bowl. Drizzle over the salad rows or toss the dressing in with the salad if you like.

351

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.

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

You need 11 ingredients. The key ingredients include: FOR THE SALAD:, 2 cups Kale, 4 Radishes, 8 Yellow Vine Tomatoes, and more.

Yes, Mexican Chopped Corn, Vine Tomato & 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.

Mexican Chopped Corn, Vine Tomato & Kale Salad

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