Fresh Corn, Radish and Parsley Salad uses an oft-unsung hero of the veggie world. When nothing else will grow, the ever faithful radish pokes it’s bright red bottom up out of the soil eschewing heat, drought or light frost. Just consider it the post man of the home garden! This salad can be made overnight, or just before serving.
Servings: 8Prep Time: 20 min
4 cups fresh corn kernels (about 6 ears)
1 cup radishes, sliced
1/4 cup minced fresh parsley
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh basil
2 tablespoons Parmesan cheese, grated
1 clove garlic, minced
salt and pepper to taste
Toss everything together. Season with salt and pepper. Serve chilled or at room temperature.
Categories: Vegetable Salads
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