anatomy of a grilled corn salad

Dscn2883

Course Salads

Ingredients in this Recipe

1 1/2 cup kernels cut off the grilled corn cob (4 small ears)
1 teaspoon preferably pink salt (Himalayan or other type) to taste
1 2 tablespoon chopped and seeded jalapeno pepper, to taste
1 2 tablespoon grapeseed or olive oil for bean roasting
1/2 cup fresh cilantro, bruised and chopped
1/2 cup roasted edamame beans or lima beans (husked and oven roasted)
1/2 3/4 cup small red onion, chopped (a cipollini is great)
1/8 cup basil, chopped, recommended
2 fresh limes, the juice of
a handful of cherry heirloom tomatoes, sliced into halves, optional
additional medley of chopped cilantro, mint and basil for subsequent servings
favorite tortilla chips for dipping if using salsa style
serving of Greek yogurt (fage) or sour cream on the side

Recipe Preparation

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