Corn And Radish Salad With Jalepenos And Lime

Bon Appétit | August 2001


Serve this alongside quesadillas.
 Makes 6 servings.


Ingredients:

4 cups fresh corn kernels (cut from about 4 ears)
3/4 cup thinly sliced radishes
6 tablespoons chopped fresh cilantro

3 1/2 tablespoons fresh lime juice
3 tablespoons olive oil

2 green onions, chopped
2 tablespoons minced seeded jalapeño chilies



Preparation:
Combine all ingredients in large bowl. Season with salt and pepper. (Can be 
made 1 day ahead. Refrigerate. Bring to room temperature before serving.)