Fall Confetti Salad
Makes
2
servings
This salad celebrates the overlap between summer and fall produce, some bright summer yellows and darker, deeper tones from kale. A beautiful way to celebrate transition.
Meal Type
Salads & Soups
Diet Type
Gluten-Free
Vegetarian
Ingredients
1 bunch kale, washed, stems removed
¼ cup extra virgin olive oil
3 tablespoons balsamic vinegar
zest of 1 lemon
2 tablespoons lemon juice
1 teaspoon sea salt
1 clove garlic, minced
½ teaspoon black pepper
½ cup basil, chopped fine
¼ cup red onion, chopped
1 red pepper, diced
1 ear corn, blanched and scraped off cob
2 cups cooked pinto beans
3 cups brown basmati rice, cooked
1/3 cup cheddar cheese, cubed
¼ cup extra virgin olive oil
3 tablespoons balsamic vinegar
zest of 1 lemon
2 tablespoons lemon juice
1 teaspoon sea salt
1 clove garlic, minced
½ teaspoon black pepper
½ cup basil, chopped fine
¼ cup red onion, chopped
1 red pepper, diced
1 ear corn, blanched and scraped off cob
2 cups cooked pinto beans
3 cups brown basmati rice, cooked
1/3 cup cheddar cheese, cubed
1
Steam the kale until tender (about 5 minutes). Chop into bite size pieces.
2
Combine the oil, vinegar, zest, lemon juice, salt, and garlic. Whisk and add the basil.
3
In a large bowl, combine the onion, red pepper, corn, beans, rice, and cheese.
4
Pour the dressing over all, and toss well. Serve at room temperature.