Corn, Green Bean and Tomato Salad

Adapted from NY Times Recipes.

By / Photography By Evan Schlarb | June 06, 2018

Ingredients

  • 3 tablespoons fresh lime juice
  • 5 tablespoons olive oil
  • ¼ teaspoon ground cumin
  • Corn kernels cut from 2 ears of corn
  • ½ pound green beans, cut into 1-inch pieces
  • 1 cup cherry tomatoes, cut in half
  • 4 radishes, halved and sliced into half moons
  • 3 tablespoons minced chives
  • ⅓ cup crumbled queso fresco
  • Salt and pepper

Instructions

Make the dressing by combining the lime juice, olive oil and ground cumin. Add salt and pepper to taste. Steam the ears of corn lightly, cool and cut off kernels. Lightly steam green bean pieces in steamer for about 5 minutes. Remove from heat and refresh with cold water. Drain and dry. Place tomatoes, radish, chives, corn kernels and beans in a bowl. Mix in the dressings. Sprinkle with cheese and serve.

Ingredients

  • 3 tablespoons fresh lime juice
  • 5 tablespoons olive oil
  • ¼ teaspoon ground cumin
  • Corn kernels cut from 2 ears of corn
  • ½ pound green beans, cut into 1-inch pieces
  • 1 cup cherry tomatoes, cut in half
  • 4 radishes, halved and sliced into half moons
  • 3 tablespoons minced chives
  • ⅓ cup crumbled queso fresco
  • Salt and pepper
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