Corn And Radish Salad With Jalepenos And Lime

Posted

Bon Appétit | August 2001

Serve this alongside quesadillas.
 Makes 6 servings.

Ingredients:
4 cups fresh corn kernels (cut from about 4 ears)
3/4 cup thinly sliced radishes
6 tablespoons chopped fresh cilantro
3 1/2 tablespoons fresh lime juice
3 tablespoons olive oil
2 green onions, chopped
2 tablespoons minced seeded jalapeño chilies

Preparation:
Combine all ingredients in large bowl. Season with salt and pepper. (Can be 
made 1 day ahead. Refrigerate. Bring to room temperature before serving.)

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