This quick recipe comes together in about 25 minutes and keeps in the fridge for several days.
This quick recipe comes together in about 25 minutes and keeps in the fridge for several days. This can be eaten alone or served on top of fresh salad greens as a unique salad topper or accent.
Consider adding thinly-sliced grilled steak for a delicious protein option.
This recipe is: optionally vegan, gluten free, nut-free, high fiber, low sodium.
There are many different kinds of radishes, and each type has its own distinct flavor. Many people have tried only the small, red radishes; but purple, white and black radishes are available.
All radishes are excellent sources of fiber, as well as phytochemicals that help decrease inflammation in the body. Anthocyanins in red and purple radishes may help reduce the risks of some types of heart and vascular diseases.
CORN AND HEIRLOOM RADISH SALAD
Start to finish: 25 minutes
- 2 tablespoons lime juice
- 1 small jalapeno, coarsely chopped (remove the seeds)
- 1 1/2 teaspoon honey (can substitute agave to make it vegan)
- 1/4 teaspoon ground cumin
- 1/4 cup vegetable oil
- salt and black pepper, to taste
- 4 cups frozen corn, thawed
- 6 medium radishes, very thinly sliced
- 1/2 cup chopped parsley
- 1/4 small red onion, thinly sliced
Use a blender to puree lime juice, jalapeno, honey and cumin. While blending, add the oil. Season to taste with salt and pepper. If you do not have a blender, consider mashing the jalapeno with a fork, then mix the ingredients well using a wire whisk until very well-blended.
Combine corn kernels with the sliced radishes, parsley and red onion.
Add dressing from the blender and stir to combine. Add any additional seasoning you desire, to taste, and serve.
Keep any leftovers in a tightly sealed container in the refrigerator.
Nutrition information per serving: 292 calories; 16 g fat (2 g saturated); 0 g added sugars; 26 mg sodium (using 1/8 teaspoon salt); 36 g carbohydrates; 5 g protein.