Charred Corn, Radish, Jicama, and Green Bean Salad With Lime Dressing Recipe

Serves: 6 Save

Ingredients (14)

  • 1 1/2 tablespoons lime juice and half teaspoon zest from about 2 limes
  • 1 teaspoon honey or agave necar
  • 4 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoons vegetable oil
  • 3 ears corn, shucked, kernels cut off with a knife (about 1 1/2 cups kernels)
  • 1 red or orange bell pepper, cut into 1/2-inch squares
  • 1 jalapeño or serrano pepper, finely minced
  • 4 scallions, finely sliced, whites and greens reserved separately
  • 4 ounces green beans, ends trimmed, cut into 1-inch lengths
  • 4 ounces radishes, cut into bite-sized pieces (quarters, sixths, or eighths, depending on size)
  • 1 bulb jicama, peeled and cut into 3/4-inch dice (about 1 1/2 cups)
  • 1/4 small white onion, finely sliced and rinsed under warm running water
  • 1/2 cup roughly chopped fresh cilantro leaves

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