AuthorJeanne PetrucciDifficultyBeginner
2 cups radishes, chopped [about 2 bunches]
1 large English cucumber, chopped into 1" sticks [about 2 cups]
2 ears corn [can also use 2 cups frozen, defrosted]
2 tablespoons parsley, chopped
2 tablespoon basil, chopped
2 tablespoons sherry vinegar
1 tablespoon olive oil
1/2 teaspoon salt
Pepper to taste
Prep:
1
Trim, wash, and chop radishes.
2
Chop cucumber.
3
Boil ears of corn for 2 minutes and set aside to cool.
Make:
4
Run a knife down the sides of corn to remove kernels.
5
Add radish, cucumber, corn, herbs to a bowl and toss to combine.
6
Just before serving, drizzle with vinegar and oil and toss to coat,
7
Season with salt and pepper.
Ingredients
2 cups radishes, chopped [about 2 bunches]
1 large English cucumber, chopped into 1" sticks [about 2 cups]
2 ears corn [can also use 2 cups frozen, defrosted]
2 tablespoons parsley, chopped
2 tablespoon basil, chopped
2 tablespoons sherry vinegar
1 tablespoon olive oil
1/2 teaspoon salt
Pepper to taste
Directions
Prep:
1
Trim, wash, and chop radishes.
2
Chop cucumber.
3
Boil ears of corn for 2 minutes and set aside to cool.
Make:
4
Run a knife down the sides of corn to remove kernels.
5
Add radish, cucumber, corn, herbs to a bowl and toss to combine.
6
Just before serving, drizzle with vinegar and oil and toss to coat,
7
Season with salt and pepper.
