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

Prep:

Trim, wash, and chop radishes.

Chop cucumber.

Boil ears of corn for 2 minutes and set aside to cool.

Make:

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.

Nutrition Facts

Serving Size 4 servings