Cajun Kale Salad is So Very Pretty

I wanted to try something fun with some kale the other night, so I whipped out this recipe. You're gonna love it. It's pretty.

Cajun Kale Salad

4 ears sweet corn, shucked
¾ pound kale (about 6 cups, chopped)
1 large red pepper, diced
1 green pepper, diced
1 small Vidalia onion or red onion, minced
1 small garlic clove, finely minced
1 to 1 ½ teaspoons Cajun Spice Mix or to taste
sea salt to taste

Cajun Spice Mix (or use an already mixed mix):
2 teaspoons paprika
½ teaspoon cayenne
½ teaspoon freshly ground black pepper
½ teaspoon allspice
½ teaspoon dried thyme leaves
½ teaspoon freshly ground white pepper

2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil (optional)

1. To cook corn, bring 2 cups water to a boil in a large pot. Add corn. Cook for 5 minutes until bright yellow. Remove corn from water with a slotted spoon, saving a cup of the cooking liquid. Cool corn and cut kernels off the cobs. Place in a large mixing bowl.
2. Wash kale and strip the leaves off the stalks. Discard stalks and chop kale leaves into medium-fine pieces. Bring saved cooking liquid to a boil, add chopped kale leaves, and cook for 4 minutes, or until kale is tender and still bright green. Remove from cooking liquid with a slotted spoon to a large plate to cool quickly.
3. To prepare Cajun Spice Mix, combine paprika, peppers, allspice, thyme, and white pepper in a small bowl or dish.
4. When kale has cooled, toss with the corn, red pepper, green pepper, onion, garlic, and desired amount of Cajun Spice Mix.
5. Just before serving, sprinkle on the lemon juice for a nonfat salad, or whisk together the lemon juice and the olive oil and toss with the vegetables. Season with a pinch of sea salt.

(Recipe from Greens Glorious Greens by Johnna Albi)