Corn Salad with Radishes, Jalapeño, and Lime

I was so excited to see this planty recipe in the latest issue of Country Living. Not just because it’s all veg, but because I had everything on hand to make it. Don’t you love when that happens? This simple (really one of the easiest recipes ever) summer corn salad was created by former Saveur editors Kathy Brennan and Caroline Campion for their new cookbook Keepers. The book is full of their favorite recipes (“keepers”), and has a pretty big veggie section to boot. Not to mention one of the best covers ever. I can’t wait to pick up a copy when it comes out this week!

{ Corn Salad with Radishes, Jalapeño, and Lime }
by Kathy Brennan and Caroline Campion from Keepers

3 cups fresh corn kernels (about 3 large ears)
6 radishes, thinly sliced
1/2 jalapeño, seeded and ribs removed, finely chopped
3 tablespoons fresh lime juice
2 tablespoons chopped cilantro
1 1/2 tablespoons olive oil (Optional. I skipped this ingredient and still loved it.)

Combine all ingredients in a medium bowl and season with salt to taste. That’s it!
The salad can be covered in a refrigerator and stored for up to 1 day.

Take a look inside the new book Keepers and then check out Caroline’s site Devil & Egg  for more recipes.