AuthorJeanne PetrucciDifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time5 minsTotal Time20 mins

 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.

Radish, Cucumber, and Corn Salad