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

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