Southwest Kale & Corn Salad

10 min prep 15 min cook 25 min total 4 to 6 servings


  • 1 Tbsp. olive oil
  • 1 bag Birds Eye Recipe Ready Southwest Blend
  • 1 bag Birds Eye Steamfresh Premium Chopped Kale, cooked according to package directions
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1 Tbsp. toasted pumpkin seeds
  • Baked tortilla strips, for garnish


  1. Heat oil in large nonstick skillet and cook Southwest Blend, stirring occasionally, 5 minutes. Add Kale and season with salt and pepper.
  2. Arrange on salad greens and sprinkle with pumpkin seeds. Garnish with tortilla strips. Can be served warm or room temperature.


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