It’s the last week of spring! The next time you read a recipe on this page, it will officially be summer 2015. It feels like it was only last week that we were huddling inside and cooking up winter squash recipes to warm our bellies. This week we’ve got a salad that is sure to be a hit. Take this along to the Fremont Solstice Fair and enjoy it while looking at the city across Lake Union.
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Grilled Corn and Kale Salad with Garbanzo Beans and Cotija Cheese
1 bunch kale, stemmed and finely chopped
4 ears corn, grilled and cut from cob
1 12 oz. can garbanzo beans, drained and washed
1 cup cotija cheese, finely grated
1 ½ cups cilantro, chopped and measured loosely
2 avocados, diced
2 limes, juiced
2 T. honey
4 T. olive oil
½ tsp. salt
½ tsp. pepper
¼ tsp. garlic powder
¼ tsp. cayenne pepper
Prepare grill for medium-high heat and soak ears of corn in water for approximately 10 minutes, cook on grill until outside is charred and kernels look moist. Meanwhile, prepare and combine cilantro, kale, avocado, cheese, and garbanzo beans. Cut corn from the cob and add to the salad. To prepare dressing, mix lime juice, honey, oil, salt, pepper, garlic powder, and cayenne. Pour over salad, toss, and enjoy!
Original recipe for PCH by Kayla Waldorf