This salad is perfect durning that short window when corn is fresh and tender to need barely any cooking, or none at all, and green beans and radishes are also at their peak.
|6||corn (ears, fresh - about 6 cups of kernels)|
|1⁄2 lb||green beans (trimmed)|
|2 T||olive oil|
|1||onion (red, large, thinly sliced)|
|1 clv||garlic (large, minced)|
|1 T||thyme leaves (fresh)|
|salt (to taste)|
|pepper (to taste)|
|4 T||lime juice (fresh)|
|1 bn||red radishes (washed, thinly sliced)|
Use a large, sharp knife to cut the kernels from the corn into a large bowl. Set aside. Fill a medium saucepan with water and bring to a boil over med-high heat. Place the green beans in the boiling water and cook for 2 minutes, until the turn from light to darker green. Drain and rinse under cold water until cool. Slice into 2-inch lengths and set aside.
Heat hte oil in a large skillet over medium heat. Add the sliced onion and cook about 5 minutes, stirring frequently. Stir in the garlic and thyme and cook for 1 minute, until fragrant. Add the reserved corn to the skillet and season to taste with salt and pepper. Cook, stirring occasionally, 4-5 minutes. Add the green beans and cook for another 2 minutes. Remove from heat, and toss with the lime juice.
Transfer to a serving dish and top with sliced radishes. Serve.