Charred Corn, Green Bean and Cucumber Salad Recipe

*If using fresh corn on cob, you need cooking spray and a grill pan.

• 2 tablespoons olive oil
• 1 small or ½ red onion, finely chopped
• 1 each jalapeno and red chili pepper, seeded and chopped
• 2 large cloves garlic, chopped
• 8-12 ounces green beans, trimmed and sliced on a bias*
• If you prefer green beans that are very tender, cook in boiling salted water 3 minutes before slicing.
• 3 large ears or 3 cups charred corn* 
• Out of season this can be defrosted kernels from frozen section of roasted corn kernels.
• 1 pint cherry or grape tomatoes, halved
• ½ seedless cucumber or 2 Persian cucumbers, quartered and chopped
• 2 limes
• ½ cup cilantro or parsley, chopped
• About 3 tablespoons olive oil
• Salt and pepper   
• Hot sauce, to taste   

If using fresh corn, heat a grill over high heat and spray it with oil, add corn and char all over, remove and cool, scrape kernels once cool.

Heat a large skillet over medium high heat and add 2 turns of the pan of olive oil, add onions and chilies, garlic and green beans and toss and stir for 4-5 minutes, add corn if using frozen just to warm a bit, 1 minute, transfer mixture to a large bowl. 

Add tomatoes and cucumbers and cooled fresh grilled corn to salad with cilantro or parsley and lime juice, oil, salt and pepper to taste and hot sauce.