0

Southwestern Grilled Cob Kale Salad

Southwestern Grilled Cob Kale Salad - Supper With Michelle

This weekend has been full of spending time with friends and family in from out of town. And I spent a good portion of the day on yesterday preparing various dishes and grilling to ensure that everyone ate gooood! So today, with a fridge full of a few leftovers, I find myself incorporating those items into other meals. One thing I love to do with grilled corn is add them into salads and salsa. And given that I also had a bit of black beans leftover from our Sunday Brunch, I decided to make this yummy Southwestern style Cob salad. I’ve made it before, but adding the black beans was a nice addition to this easy salad. Hope you all have a safe and enjoyable holiday weekend.

Southwestern Grilled Cob Kale Salad - Supper With Michelle

Recipe: Serves 2 – 4Β 

Ingredients:

6-8 cups of Kale(cut into bite size pieces)
The corn off 1 – 2 Grilled Cobs
1/2 cup Red Cabbage(shredded)
1/2 cup of shredded Carrots
1 small Avocado(sliced)
The juice from 1 small Lime
1/2 Small Red Onion(sliced or diced)
2 – 3 tablespoons of Olive Oil
1/2 cup of Black Beans (rinsed/drained/warmed)
1/2 cup of Cherry Tomatoes (halved)
1 clove Garlic (minced)
3 – 4 tablespoons of Nutritional Yeast (or maybe Cojita Cheese for non-vegans)
1/8 teaspoon ground Cumin
1/8 teaspoon ground Corriander
1/2 – 1 teaspoon Chili Powder (depending on how much spice you like)
Sea Salt/Pepper to taste

Southwestern Grilled Cob Kale Salad - Supper With Michelle

Β 
Instructions:

Toss all ingredients in well together in a big bowl.

Southwestern Grilled Cob Kale Salad - Supper With Michelle

 

Southwestern Grilled Cob Kale Salad - Supper With Michelle

Serve an enjoy!Β  xoxo

You Might Also Like

No Comments

Leave a Reply