Pineapple Corn Kale Salsa Recipes

CORN AND KALE SALAD

Corn and Kale Salad image

Fresh summer side dish that puts kale to good use. Flavored with sweet pineapple juice and zesty Cajun seasoning. Corn and kale often come together in a CSA box as well, so never through that kale away again! You can sub your favorite citrus juice for pineapple juice for a different flavor.

Provided by KatieTries2Cook

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

4 ears sweet corn, husked
2 bunches kale - stems removed and discarded, leaves torn into bite-size pieces
1 teaspoon salt, or more to taste
1 large red bell pepper, chopped
¼ cup pineapple juice
¼ cup olive oil
2 tablespoons salsa
2 teaspoons Cajun seasoning, or to taste
1 teaspoon garlic powder
1 teaspoon onion powder
salt, to taste

Steps:

Bring a large pot of water to a boil. Add corn to boiling water and turn off heat. Let corn soak in hot water for 5 minutes. Remove the corn, reserving the cooking water in the pot. Set corn aside to cool before slicing kernels from the cobs into a mixing bowl.
Return the pot of water to a boil; add kale and 1 teaspoon salt. Boil kale until bright green and tender, about 5 minutes; drain and set kale aside to cool. Once cool enough to handle, squeeze as much liquid from the kale as you can. Separate leaves and add to bowl with corn kernels.
Stir red bell pepper, pineapple juice, olive oil, salsa, Cajun seasoning, garlic powder, and onion powder into the corn and kale.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 30.7 g, Fat 10.9 g, Fiber 5.4 g, Protein 7.4 g, SaturatedFat 1.5 g, Sodium 653 mg, Sugar 4.5 g

PINEAPPLE SALSA

Pineapple Salsa image

A fruit and vegetable salsa! Serve over chicken, fish, or pork, or as a side dish.

Provided by SVPORTER

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 20m

Yield 8

Number Of Ingredients 11

Ingredients

1 cup finely chopped fresh pineapple
½ cup diced red bell pepper
½ cup diced green bell pepper
1 cup frozen corn kernels, thawed
1 (15 ounce) can black beans, drained and rinsed
¼ cup chopped onions
2 green chile peppers, chopped
¼ cup orange juice
¼ cup chopped fresh cilantro
½ teaspoon ground cumin
salt and pepper to taste

Steps:

In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 19.3 g, Fat 0.5 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 226.8 mg, Sugar 4.8 g

PINEAPPLE, CORN, & KALE SALSA

Pineapple, Corn, & Kale Salsa image

Juicy fresh pineapple, crunchy corn, and red onion are amped up by the addition of vitamin-rich kale in this creative and zippy salsa. From Julia Mueller's Let Them Eat Kale, a new cookbook that hit the shelves July 1.

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 9

Ingredients

2 cups loosely packed dinosaur kale leaves (thinly sliced)
3 tablespoons lime juice
3/4 cup finely diced red onion
2 jalapeno peppers (seeded and finely diced)
1 ear corn (cooked, kernels removed)
2 cups fresh pineapple (chopped)
1 teaspoon fresh ginger (peeled and grated)
1 tablespoon cilantro leaves (finely chopped)
Pinch of salt

Steps:

Add kale to a large mixing bowl and drizzle the lime juice over the top. Stir to coat the leaves. Allow leaves to sit about 5 minutes to allow lime juice to break down some of the fiber.
Add the remaining ingredients to the bowl and stir together.
Serve with chips, on tacos, or in burritos.

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