Florida Vegetable Recipe

(Photo Below)

Vegetable-6136

Amount	Ingredient
Ingredients
2 tablespoons	fresh lime juice
1 small	jalapeño, seeded and coarsely chopped
1 1/2 teaspoons	honey
1/4 teaspoon	cumin
1/4 cup	vegetable oil
	kosher salt and freshly ground pepper to taste
4 cups	fresh corn kernels (from 4 ears)
6 medium	radishes, halved and thinly sliced crosswise
1/3 cup	flat-leaf parsley, coarsely chopped
1/4 small	red onion, thinly sliced

Preparation To make the dressing, purée the lime juice, jalapeño, honey and cumin in a blender. With the machine on, add the oil. Season with salt and pepper to taste; set aside. In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve. Tip: For a roasted taste, lightly season and oil the whole corn cobs and then roast in a 375-degree F oven until lightly browned. When cool, slice the corn off the cob and add to the salad. Yield 4 servings Nutritional Value Per Serving Calories 231; Total Fat 14g; Cholesterol 0mg; Sodium 126mg; Total Carbohydrates 28g; Protein 4g