Name: Corn and Radish Salad with Jalepenos and Lime
Yield: 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

Serve this alongside quesadillas.

Recipe information

Yield
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.)

Recipe notes

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