Meal Type: Dinner, Side Dish, Lunch

Prep Time: 10 min.

Cooking Time: 10 min.

Total Time: 20 min.

Cook Method: Stove

Difficulty: Easy

Cuisine: Cajun & Creole

     Serving Size: 4 1 2 4 8 16 - Change

Date Added: June 12, 2009

This salad requires a number of different ingredients, but is well worth the effort. With just the right amount of "kick" to it, it's perfect on warm afternoon or evening.

1. Combine all ingredients for Cajun Spice Mix in a small bowl and stir thoroughly to mix.

2. Store in a spice jar or other air-tight container.

3. Bring 2 cups of water to a boil and add corn.

4. Cook for 5 minutes until bright yellow. Remove corn with tongs and reserve 1 cup of the cooking liquid.

5. Cool corn and cuts kernels off the cobs. Place in a larger mixing bowl.

6. Wash the kale in a large basin of cold water.

7. Strip or cut leaves from tough stems. Discard stems.

8. 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.

9. Remove from cooking liquid with a slotted spoon and spread on a large plate to cool quickly.

10. When kale is cool, toss together with corn, red and green pepper, onion, garlic, and Cajun spices.

11. Just before serving, toss with the lemon juice for a nonfat salad.

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Dietary Notes:

This recipe is very low-sodium with 73.5mg per serving, low-fat with 1.5g per serving, low-saturated fat with 0.25g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 69% of your daily recommended intake per serving. This recipe is high in Vitamin C with 105% of your daily recommended intake per serving.

Food Allergy Information: