Cajun kale salad

Yield: 4 servings

Measure Ingredient
4 \N Ears sweet corn
1 small Bunch kale
1 large Red pepper, diced
1 \N Green pepper
1 small Vidalia onion or
1 \N Red onion, minced
1 small Garlic clove, minced fine
1½ teaspoon Cajun Spice mix (below)
2 tablespoons Fresh lemon juice
\N \N Cajun Spice Mix:
2 teaspoons Paprika
½ teaspoon Cayenne pepper
¼ teaspoon Fresh ground black pepper
¼ teaspoon Allspice
½ teaspoon Thyme
¼ teaspoon Fresh ground white pepper

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

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