Summer Market Salad with Jalapeno Dressing

1. 1

   Light a grill or preheat a grill pan and brush the grate or pan with canola oil.

2. 2

   Lightly brush the jalapeno and corn with canola oil and grill over moderate heat, turning occasionally, until lightly charred all over, about 15 minutes.

3. 3

   Transfer to a plate to cool.

4. 4

   Peel, seed, and chop the jalapeno.

5. 5

   Cut the corn kernels off the cob; discard the cob.

6. 6

   In a mini processor, combine the 2 tablespoons of canola oil with the olive oil, lime juice, scallion whites, chopped cilantro, jalapeno, and half of the grilled corn kernels.

7. 7

   Pulse until a chunky dressing forms.

8. 8

   Season with salt.

9. 9

   In a large bowl, toss the tomatoes with the snap peas, scallion greens, the remaining corn, and half of the dressing.

10. 10

    Toss to coat and transfer to a serving platter.

11. 11

    Spoon the remaining dressing over the salad and garnish with cilantro leaves.Looking for more healthy recipes?

12. 12

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* Per serving · 4 servings · Values may vary.

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