Mexican Chopped Corn, Vine Tomato & Kale Salad
Prep Time
15 mins
Total Time
15 mins
Course:
Salad
Servings: 6
Ingredients
- FOR THE SALAD:
- 2 cups kale
- 410 g whole kernel corn in brine
- 410 g red kidney beans in brine
- 8 yellow vine tomatoes
- 4 radishes
- FOR THE DRESSING:
- 2 tbsp lemon or lime juice
- 2 tbsp olive oil
- 1 tbsp honey
- Salt & pepper
Instructions
-
TO MAKE THE SALAD:
-
Wash all vegetables well. Chop the kale up small, slice the radishes into rounds and then in half. Slice the vine tomatoes into quarters.
-
Drain the corn and the kidney beans and rinse well under the cold tap.
-
Arrange all salad ingredients on a platter in rows. Or you can toss them all together if you prefer.
-
TO MAKE THE DRESSING:
-
Mix all ingredients together in a small bowl. Drizzle over the salad rows or toss the dressing in with the salad.
