Charred Corn & Kale Salad
Serves 420 mins prep25 mins cook
A delicious Charred Corn & Kale Salad enhanced with roasted jalapeño and honey dressing. The kale, processed finely, adds a unique texture, and the combination of fresh ingredients creates a refreshing dish perfect for any meal.
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Instructions
1: Preheat the oven to 425°F and line a sheet pan with parchment paper. 2: Place the jalapeño on the sheet pan, face down, drizzle with olive oil, and roast for 18-20 minutes until charred. 3: While the pepper roasts, char the corn by brushing it with olive oil and charring over the stove or on a sheet pan for about 4 minutes per side. Shave the kernels off the husk and set aside. 4: Add the kale to a food processor and pulse for about 15 seconds until finely minced. Remove and set aside in a bowl. 5: Once the jalapeño is done roasting, allow it to cool slightly, then peel away the skin and remove the stem. 6: To make the dressing, blend sour cream, tahini, honey, cilantro, garlic, salt, pepper, cumin, and water until smooth. 7: In a large bowl, combine kale, tomatoes, avocado, black beans, corn, red onion, cilantro, and feta, then add the dressing and toss to combine until well coated. 8: Serve with tortilla chips and top with extra feta, if desired.View original recipe