Yield
8 Servings
Preparation time
15 minutes
Cooking time
2 minutes
Total time
17 minutes
Ingredients
1⁄2 jalapeño (seeded and diced)
1 medium clove garlic
1 tablespoon honey
2 tablespoons lime juice
1⁄4 cup olive oil
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
A few sprigs cilantro or chives, coarsely chopped
3 cups trimmed and cut fresh green beans
1 cup fresh corn kernels
1 medium cucumber (diced small)
1 cup diced fresh tomatoes (Roma or cherry preferred)
Instructions
Using an immersion blender, blend the first 8 ingredients (jalapeño through chives) to make dressing. Set aside. Bring a small pot of water and a dash of salt to a boil, throw in green beans, and blanch for 2 minutes. Drain and rinse with cold water until cooled. In a large bowl, toss vegetables together. Let sit 5 minutes, then drain excess liquid from vegetables. Toss vegetables with dressing and serve. Refrigerate leftovers; eat within 4 days.
Notes
Per serving: 108 calories, 7.5 grams fat (1 gram saturated fat), 0 milligrams cholesterol, 153 milligrams sodium, 10.5 grams total carbohydrates, 4 grams fiber, 2 grams protein.
