Charred Corn, Radish, Jicama, And Green Bean Salad With Lime Dressing Recipe

Name: Charred Corn, Radish, Jicama, And Green Bean Salad With Lime Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons lime juice and half teaspoon zest from about 2 limes; 1 teaspoon honey or agave necar; 4 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 tablespoons vegetable oil; 3 ears corn, shucked, kernels cut off with a knife (about 1 1/2 cups kernels); 1 red or orange bell pepper, cut into 1/2-inch squares; 1 jalapeno or serrano pepper, finely minced; 4/25/13 Charred Corn, Radish, Jicama, and Green; 4 scallions, finely sliced, whites and greens reserved separately; 4 ounces green beans, ends trimmed, cut into 1-inch lengths; 4 ounces radishes, cut into bite-sized pieces (quarters, sixths, or eighths, depending on size); 1 bulb jicama, peeled and cut into 3/4-inch dice (about 1 1/2 cups); 1/4 small white onion, finely sliced and rinsed under warm running water; 1/2 cup roughly chopped fresh cilantro leaves

Servings: persons

1 1/2 tablespoons lime juice and half teaspoon zest from about 2 limes
1 teaspoon honey or agave necar
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoons vegetable oil
3 ears corn, shucked, kernels cut off with a knife (about 1 1/2 cups kernels)
1 red or orange bell pepper, cut into 1/2-inch squares
1 jalapeno or serrano pepper, finely minced
4/25/13 Charred Corn, Radish, Jicama, and Green
4 scallions, finely sliced, whites and greens reserved separately
4 ounces green beans, ends trimmed, cut into 1-inch lengths
4 ounces radishes, cut into bite-sized pieces (quarters, sixths, or eighths, depending on size)
1 bulb jicama, peeled and cut into 3/4-inch dice (about 1 1/2 cups)
1/4 small white onion, finely sliced and rinsed under warm running water
1/2 cup roughly chopped fresh cilantro leaves

1
1. Combine lime juice, lime zest, and honey in a medium bowl. Whisking constantly, slowly drizzle in olive oil. Season
2
to taste with salt and pepper. Set aside.
3
2. Bring a large pot of salted water to a boil. Heat vegetable oil in a large non-stick or cast iron skillet over high heat
4
until shimmering. Add corn, shake once to distribute, and cook without moving until darkly charred on first side,
5
about 3 minutes. Toss and flip corn and repeat until corn is covered in dark spots, about 8 minutes total. Add bell
6
pepper, jalapeno, and scallion whites. Cook, tossing frequently, until softened, about 2 minutes. Season to taste
7
with salt and pepper. Transfer to a large bowl and allow to cool for a few minutes.
8
3. Add green beans to boiling water and cook just until tender-crisp, about 3 minutes. Drain beans and run under cold
9
running water until cool. Add beans to bowl with corn. Add radishes, jicama, white onion, cilantro, scallion greens,
10
and dressing and toss to combine. Season to taste with salt and pepper. Serve.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 tablespoons lime juice and half teaspoon zest from about 2 limes, 1 teaspoon honey or agave necar, 4 tablespoons extra-virgin olive oil, Kosher salt and freshly ground black pepper, and more.

Yes, Charred Corn, Radish, Jicama, And Green Bean Salad With Lime Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Charred Corn, Radish, Jicama, And Green Bean Salad With Lime Dressing

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