Every Tuesday, we scan Food 52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
Must we say anything about our love for kale? The nutritious green is the base of this fresh, zesty salad. And the lengthy list of other colorful veggies included means tons of vitamins and antioxidants.
Southwestern Kale Salad
Makes 20 1-cup servings
2 bunches kale
1 Lemon, juiced
2 Limes, juiced
1/4 cup + 4 TB olive oil
4 ears, fresh corn
2 15.5 oz cans black beans, rinsed and drained
1 red pepper, chopped
1 large shallot, minced
5 scallions, chopped
3 fresh tomatoes, chopped
6-8 pickled jalapeño slices, minced
1 large bunch cilantro, stemmed and chopped
1. Wash kale well, remove from stems and chop fine.
2. Add lemon and lime juice to kale with 4 TB of olive oil. Massage kale and allow to macerate for several hours, stirring frequently. (The acid from the citrus “cooks” the kale and softens it.
3. Remove corn from cobs and steam or microwave until just cooked.
4. After Kale has time to wilt, add remaining ingredients, salt and pepper to taste. Let sit for another 30 minutes for flavors to develop. Serve with chopped avocado on top.
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