Preparation:
Cooking:
Serves:
Ingredients
- 1 Fresh corn on the cob
- 100g Kale leaf, no stalk, chiffonade
- 100g Cooked mixed red and white quinoa
- 100g Cooked black beans
- ½ Red onion brunoise
- 2tsp Adobo chipotle chilli sauce
- Juice and zest of 1 lime
- 1 tsp Cumin
- 100ml Maple or agave syrup
- Seasoning
Method
Make the dressing by whisking together the adobo sauce, lime zest and juice, cumin and syrup.
Cut the fresh corn off the cob and mix together with the red onion, black beans and kale. Mix with the dressing and serve. I also used some crispy kale to finish the salad for extra crunch.
