Corn And Radish Salad With Jalepenos And Lime


Bon Appétit | August 2001

Serve this alongside quesadillas.
 Makes 6 servings.

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

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

Don't Miss a BEET! All the latest news, sales, contests, inside looks at life on the farm, and more!: