Ingredients

serves 6

　　

Dressing

1/4 cup lime juice

　　3 tablespoons olive oil

　　2 tablespoons minced fresh cilantro

　　2 garlic cloves, minced or pressed

　　Dash of Tabasco or other hot pepper sauce

　　1/4 teaspoon salt

　　1 15-ounce can of corn kernels, drained

　　1 cup sliced red radishes

　　1 red bell pepper, diced

　　1 cup thinly sliced celery

　　

Step 1

In a serving bowl, whisk together all of the dressing ingredients. Add the corn, radishes, bell peppers, and celery to the bowl. Toss well. Serve at room temperature or chilled.

　　

Serving & menu ideas

Step 2

Prepare this festive salad with Nachos Grandes (page 63) or Bean & Cheese Quesadillas (page 141). Serve it with bread and cheese or hard-boiled eggs, and you have a light meal.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.