Combine all ingredients for Cajun Spice Mix in a small bowl and stir
thoroughly to mix. Store in a spice jar or other air-tight container.
Bring 2 cups of water to a boil and add corn. Cook for 5 minutes until
bright yellow. Remove corn with tongs and reserve 1 cup of the cooking
liquid. Cool corn and cuts kernels off the cobs. Place in a larger mixing
bowl.
Wash the kale in a large basin of cold water. Strip or cut leaves from
tough stems. Discard stems. Chop kale leaves medium fine. Bring reserved
corn cooking liquid to a boil, add chopped kale, and cook for 5 minutes or
until kale is just tender and still bright green. Remove from cooking
liquid with a slotted spoon and spread on a large plate to cool quickly.
When kale is cool, toss together with corn, red and green pepper, onion,
garlic, and Cajun spices.
Just before serving, toss with the lemon juice for a nonfat salad.
From "Natural Health" magazine, May/June 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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