Charred Corn, Green Bean and Cucumber Salad Recipe
- Servings: 6
This salad pairs perfectly with Sweet Onion Burgers with Blue Cheese Special Sauce for a complete meal.
Featured on Rachael Ray's Meals in Minutes.
Ingredients
*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
Directions
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.
