Ingredients
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2 tbsp grapeseed oil
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3 cup trimmed and coarsely chopped kale leaves
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4 ears of corn, cooked and cut off cob
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1 large tomato, diced
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1/2 cup diced small red onion
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1/4 cup chopped fresh basil
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1/4 cup white wine vinegar
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2 tbsp fresh lemon juice
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1 tbsp olive oil
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1/4 tsp freshly ground pepper
Cooking Instructions
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1
Heat grapeseed oil in a large sauté pan. Cook kale 5 minutes or until wilted. Let cool.
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2
In a large bowl, combine corn, kale, tomatoes, onion, olive oil, vinegar, lemon juice and pepper.
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