Cajun Kale Salad
Ingredients| 4 ears sweet corn 1 small bunch kale 1 large red pepper, diced 1 green pepper 1 small vidalia onion or 1 red onion, minced 1 small garlic clove, minced fine 1 1/2 tsp cajun spice mix (below) 2 tbsp fresh lemon juice 1 cajun spice mix: 2 tsp paprika 1/2 tsp cayenne pepper 1/4 tsp fresh ground black pepper 1/4 tsp allspice 1/2 tsp thyme 1/4 tsp fresh ground white pepper |
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Combine all ingredients for Cajun Spice Mix in a small bowl and stir
thoroughly to mix. Store in a spice jar or other air-tight container.
Bring 2 cups of water to a boil and add corn. Cook for 5 minutes
until bright yellow. Remove corn with tongs and reserve 1 cup of the
cooking liquid. Cool corn and cuts kernels off the cobs. Place in a
larger mixing bowl.
Wash the kale in a large basin of cold water. Strip or cut leaves from
tough stems. Discard stems. Chop kale leaves medium fine. Bring
reserved corn cooking liquid to a boil, add chopped kale, and cook
for 5 minutes or until kale is just tender and still bright green.
Remove from cooking liquid with a slotted spoon and spread on a large
plate to cool quickly. When kale is cool, toss together with corn,
red and green pepper, onion, garlic, and Cajun spices.
Just before serving, toss with the lemon juice for a nonfat salad.
From "Natural Health" magazine, May/June 1993
Servings:
4
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