Cajun Corn and Kale Salad

Cajun Corn and Kale Salad

Yields1 Serving

2 quarts water

4 ears corn

1 large bunch kale stems removed

2 tsp salt

1 large red bell pepper diced

1 large green bell pepper diced

1 large tomato diced

1 small sweet onion minced

1 clove garlic minced

1/4 cup extra virgin olive oil

2 T fresh lemon juice

1 1/2 tsp Cajun Spice blend (or homemade blend)

Bring water to boil in large pot; add corn and cook for 2-3 minutes. Remove corn from pot to cool, reserve water.

When cool, cut kernels off cobs.

Bring corn water back to boil, then add kale and 2 teaspoons salt; cook until kale is just tender and bright green, 3-4 minutes. Drain well.

When cool enough to handle, squeeze excess water from kale and chop.

Toss the kale with the corn, peppers, tomato, and remaining ingredients in a large bowl.

Toss well, then season with salt and pepper to taste.

Ingredients

2 quarts water

4 ears corn

1 large bunch kale stems removed

2 tsp salt

1 large red bell pepper diced

1 large green bell pepper diced

1 large tomato diced

1 small sweet onion minced

1 clove garlic minced

1/4 cup extra virgin olive oil

2 T fresh lemon juice

1 1/2 tsp Cajun Spice blend (or homemade blend)

Bring water to boil in large pot; add corn and cook for 2-3 minutes. Remove corn from pot to cool, reserve water.

When cool, cut kernels off cobs.

Bring corn water back to boil, then add kale and 2 teaspoons salt; cook until kale is just tender and bright green, 3-4 minutes. Drain well.

When cool enough to handle, squeeze excess water from kale and chop.

Toss the kale with the corn, peppers, tomato, and remaining ingredients in a large bowl.

Toss well, then season with salt and pepper to taste.

Cajun Corn and Kale Salad