Recipe

Green Bean And Corn Salsa Salad Recipe

	Cookingveg / All my dishes 4 months ago Fresh corn is so tender, there's usually no need to cook it before adding to salsas and salads. Use fresh corn as soon after you buy it as possible- the longer it is off the stalk, the starchier and tougher it gets. Adapted from a recipe in VEGETARIAN TIMES July/August 2007.... More Prep:10m Cook:20m Servings:4	Cookingveg
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Ingredients

1 lb. green beans, trimmed

4 cups corn kernels, fresh off the cob or frozen (thawed)

1/2 medium red onion, thinly sliced (about 1/2 cup)

1/4 cup olive oil

1/3 cup chopped cilantro

2 Tbs. lemon juice

1 jalapeno pepper, finely diced

salt and pepper to taste

Directions

Bring large pot of water to a boil. Cook green beans 5 minutes, or until tender. Drain beans and refresh them in ice water. When cool, chop beans into 2-inch pieces.

Toss together green beans, corn, onion and oil in large bowl. Add cilantro, lemon juice, and jalapeno pepper. Season with salt and pepper. Top with lemon zest.

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