Corn and Kale Salad

This fresh summer side dish puts kale to good use. Flavored with sweet pineapple juice and zesty Cajun seasoning, you get a zesty salad.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 226 Calories

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 large red bell pepper, chopped
• 2 tablespoons salsa
• 1 teaspoon salt, or more to taste
• Salt, to taste
• 4 ears sweet corn, husked
• 2 bunches kale - stems removed and discarded, leaves torn into bite-size pieces
• 2 teaspoons Cajun seasoning, or to taste
• 0.25 cup olive oil
• 0.25 cup pineapple juice

Recipe Instructions

Step 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.

Step 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.

Step 3

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