Radish, Cucumber, and Corn Salad
Yields1 ServingPrep 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
Trim, wash, and chop radishes.
Boil ears of corn for 2 minutes and set aside to cool.
Run a knife down the sides of corn to remove kernels.
Add radish, cucumber, corn, herbs to a bowl and toss to combine.
Just before serving, drizzle with vinegar and oil and toss to coat,
Season with salt and pepper.
Serving Size 4 servings