Grilled Tequila Lime Shrimp with Black Bean Corn Salad
Summer Bean, Corn, and Radish Salad
Three of summer's finest veggies team up in this picnic-worthy salad.
yellow wax beans
ears fresh corn
small radishes (thinly sliced)
fresh cilantro leaves (chopped)
- In batches, cook green beans, yellow wax beans, and corn in boiling salted water until just tender, 3 minutes. Transfer to a bowl of ice water to cool, then drain and pat dry. Cut kernels off cob.
- In a large bowl, whisk together crème fraîche at room temperature, ground cumin, salt, and pepper. Toss vegetables in dressing along with radishes; fold in chopped cilantro leaves. Drizzle with olive oil.
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