Monday, July 22, 2013

A Healthy Salad You Are Going To Love!

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I made this salad the other night and it was amazing! So refreshing for when it is hot outside and I think it would make a great potluck/party salad. Plus, it contains the ever healthy and delicious kale. Know someone who doesn't like kale?? This may be a great introduction to them of a very important green that should be a staple in their diet.

We've been busy this summer enjoying life, celebrating birthdays and anniversaries, and mourning the loss of loved ones. All of it has made me once again reflect on life and makes me think of one of my favorite quotes:

There are things you do because they feel right & they may make no sense & they may make no money & it may be the real reason we are here: to love each other & to eat each other's cooking & say it was good.  ~Brian Andreas

Chopped Kale, Corn and Black Bean Salad
Serves about 4
2 cups frozen (thawed) or fresh corn kernals
½ cup sliced sweet onion
1 TB olive oil
3 TB rice vinegar
2 TB fresh lime juice
¼ tsp grey sea salt
½ tsp freshly ground pepper
2 cans (4 cups) black beans, rinsed and drained
1 red bell pepper, cored, seeded and chopped
1/3 cup cilantro leaves, finely chopped
4 cups baby kale leaves, finely chopped
¼ cup sunflower seeds, salted and roasted

Fresh corn: Barely cover corn in medium sized pot with water. Bring to a boil and set timer for 2 minutes (Frozen corn, cook according to package directions). Meanwhile, saute onions in oil until caramelized about 10 minutes. To make dressing, whisk together vinegar, lime juice, salt and pepper in large bowl. Toss in corns, beans, bell pepper, kale until barely mixed. Cover and chill for about 2 hours. Add cilantro and toss again. Add onions, and sunflower seeds before serving. 

Adapted from:
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