Mexican Chopped Corn, Vine Tomato & Kale Salad

• FOR THE SALAD:
• 2 cups Kale
• 4 Radishes
• 8 Yellow Vine Tomatoes
• 410 grams Whole Kernel Corn In Brine
• 410 grams Red Kidney Beans In Brine
• FOR THE DRESSING:
• 2 Tablespoons Lemon Or Lime Juice
• 2 Tablespoons Olive Oil
• 1 Tablespoon Honey
• Salt And Pepper

1. For the salad:
2. Wash all the vegetables well. Chop kale small, slice radishes into rounds and then in half. Slice vine tomatoes into quarters. Drain the corn and kidney beans and rinse well under cold water.
3. Arrange all salad ingredients on a platter in rows. Or you can toss them all together if you prefer.
4. For the dressing:
5. Mix all ingredients together in a small bowl. Drizzle over the salad rows or toss the dressing in with the salad if you like.

salad, kale, tomatoes, kernel, brine, dressing, lemon or, olive oil, honey, salt

Taken from tastykitchen.com/recipes/salads/mexican-chopped-corn-vine-tomato-kale-salad/ (may not work)