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Salad
Mexican
4 - 6 servings
25 minutes
20 minutes
4 medium ears corn, shucked, rinsed, patted dry
2 cups organic green beans, blanched and cut into approx. 2" pieces
1 small jicama, peeled and cut into 1/2 inch cubes
2 medium organic tomatoes, cored and wedges
1/2 cup basil, chopped
1/2 cup olive oil
1/3 cup rice wine vinegar
1/4 tsp kosher salt pinch
Fresh ground black pepper to taste
Prepare and preheat grill for corn.
Place ¼ cup of the dressing in large resealable plastic bag.
Add cleaned corn; close bag and shake gently until corn is evenly coated with the dressing mixture.
Reserving dressing mixture, remove corn from bag and lightly blot to remove excess dressing, preventing smoke or fire on the grill.
Place corn on rack of grill over low heat.
Grill 15 to 20 minutes or until corn is tender, turning and brushing occasionally with the reserved dressing mixture.
Remove corn from grill; cool.
Cut off the kernels; place in medium bowl. Add beans, jicama, tomatoes, basil and remaining 1/2 cup dressing; toss to coat.
Serve immediately or cover and refrigerate until ready to serve.
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