Roasted Corn & Kale Salad

THIS COLORFUL salad will not only hold up, but it will improve with time—making it a perfect bring-along dish for your favorite fall event.

By C-CAP Arizona | September 13, 2022

Ingredients

3 ears corn, husked
½ pound kale, chopped
2 tablespoons olive oil
1 large red onion, chopped finely
2 medium to large tomatoes (I used 1 very large heirloom)
1 zucchini, diced
1 tablespoon apple cider vinegar
Juice of 3 limes
2 cloves garlic, minced
Salt and pepper to taste

Instructions

Char corn to your liking either by roasting or by grilling. Strip the kernels from the cobs.

Massage kale with oil and add warm corn and the rest of the vegetables.

Mix vinegar, lime juice, garlic, salt and pepper in a small bowl. Pour dressing over salad and toss. Allow to marinate for 30 minutes or overnight.

About this recipe

TAMIA DEBUS

Student

C-CAP 2021

Pinnacle High School, Phoenix

Scottsdale Community College, Scottsdale

Ingredients

3 ears corn, husked
½ pound kale, chopped
2 tablespoons olive oil
1 large red onion, chopped finely
2 medium to large tomatoes (I used 1 very large heirloom)
1 zucchini, diced
1 tablespoon apple cider vinegar
Juice of 3 limes
2 cloves garlic, minced
Salt and pepper to taste

Find it

Phoenix, AZ

623-606-6213

Communities Near You

Recipe from Edible Phoenix at https://ediblephoenix.ediblecommunities.com/recipes/roasted-corn-kale-salad

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