My goal with this recipe was to create a healthy salad that I could make on a Sunday and then eat during the week for lunch. Kale is perfect for this because it really holds up to the dressing and does not get soggy. This salad will last several days in the fridge, so make it on a Sunday and pack a few containers for the week!
I developed this recipe over the summer, and now that it’s September and the tail end of corn season, I made this last weekend with some of the fresh corn that was on sale at the grocery store. Take advantage while you can! However, this salad can be made any time of the year. Just substitute a can of corn, and drain it before adding it to the salad. If you have corn cobs but do not have a grill, boil the corn instead. No biggie. 🙂
You can also make this salad into a full-blown dinner by adding some extras: steak, chicken, tofu, avocado…lots of possibilities!
3 cobs of corn, husked (outer leaves and silks removed)
6 cups kale
3 cups cooked quinoa
1 red bell pepper, seeded and chopped
½ cup finely chopped red onion
2/3 cup extra virgin olive oil
Juice of 3 limes
2 tbsp. cumin
1 tbsp. chili powder
1 tbsp. paprika
1 tbsp. garlic powder
½ tsp. salt
¼ tsp. black pepper
1. Grill the corn cobs over medium heat until the corn is cooked through, turning the corn every few minutes. This should take anywhere from 8-10 minutes on a covered grill. If you like the kernels slightly charred, leave it on a little longer. Allow the corn to cool a bit, then cut the kernels off the cobs.
2. Place the kale, cooked quinoa, corn kernels, red bell pepper, and onion in a large bowl. Whisk together the remaining ingredients and pour over the salad. Toss everything together.
3. Serve at room temperature or straight from the fridge.