Name: Kale Salad with Sweet Potato, Corn, Beans, Feta & Cilantro Dressing
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 1 ½ (113 g) pkgs crumbled feta cheese; 3 cups frozen corn; 1 ½ jalapeño peppers; 3 bunches kale; 3 limes; 3 (398 ml) cans pinto beans; 1 cup plain Greek yogurt; 1.02 kg sweet potatoes; chili powder; cumin, ground; extra virgin olive oil; honey; salt

Kale Salad with Sweet Potato, Corn, Beans, Feta & Cilantro DressingKale Salad with Sweet Potato, Corn, Beans, Feta & Cilantro Dressing — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 small bunch cilantro

1 ½ (113 g) pkgs crumbled feta cheese

3 cups frozen corn

1 ½ jalapeño peppers

3 bunches kale

3 limes

3 (398 ml) cans pinto beans

1 cup plain Greek yogurt

1.02 kg sweet potatoes

chili powder

cumin, ground

extra virgin olive oil

honey

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Peel and medium dice sweet potatoes. Divide between two baking sheet pans, drizzle with oil, and season with spices. Stir to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until sweet potatoes are browned and fork-tender, about 20 minutes. Remove from oven and set aside to cool, about 5 minutes.

Meanwhile, juice limes into a blender.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Roughly chop and add to the blender. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Shave cilantro leaves off the stems; discard stems and add leaves to the blender along with yogurt, oil, honey, and salt. Blend on high until smooth, adding 1-2 tablespoons of water, if needed, to reach a drizzling consistency. Set dressing aside.

Fold kale leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces. Place in a large bowl.

Add dressing to the bowl with the kale and, using your hands, massage kale with the dressing until wilted, 2-3 minutes.

Drain and rinse beans in a colander. Add to the bowl with the kale.

Place corn in the colander and rinse under hot water (from the tap) to defrost. Add to the bowl.

Add cooled sweet potato and feta to the bowl. Gently toss to combine the salad.

To serve, divide salad between plates or bowls. Enjoy!

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