Making a bean salad that's both practical and crave-able is easier than you might think.
Blanched fresh green beans add a bright crunch to this salad, made with nutty, slightly chewy charred corn, subtly sweet and crisp jicama, and spicy radishes. A simple dressing of lime juice and olive oil, with a touch of honey to echo the sweetness of the jicama and corn, is all you need.Thai cuisine is full of salads made with pomelo, a meaty, mildly bitter citrus fruit similar to a grapefruit.
Grilling is a fairly labor-intensive, attention-consuming activity, which might leave you without much thought to put into your side dishes. This salad solves the problem by allowing you to prep most of the ingredients in advance. Before your cookout, toss sliced radishes, scallions, and red peppers in a bowl with a vinaigrette and set it aside. Once your mains come off the grill, throw on some olive oil–coated green beans until they're blistered and smoky .
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