Honeyed Snap Beans with Roasted Corn and Radish

Recipe by Vegetable Matter


2          Tbs           fresh lime juice
1                          jalapeno, seeded and coarsely chopped
1 1/2     tsp           honey
1/4        tsp           cumin
1/4        cup          vegetable oil
                            kosher salt and black pepper
Roasted Corn and Radish
4           cups        fresh corn kernels
2                          medium radishes, sliced into thin rounds
1 1/2     Tbs          olive oil
1/2        tsp           sea salt
1/4        tsp           black pepper
Green Beans
1           lb            green beans, stems removed
1           Tbs         olive oil
1           tsp          butter
1/8        cup          parsley, coarsely chopped
1/4                       small red onion, thinly sliced

  1. Preheat oven to 425°.
  2. Dressing:  Combine lime juice, jalapeno, honey and cumin in blender.  With motor running, slowly add vegetable oil.  Season with salt and pepper and set aside.
  3. Roasted Corn and Radish:  Combine corn, radish rounds, olive oil, salt and pepper.  Spread in a single layer on a sheet pan and roast mixture for 10-12 minutes until done.
  4. Green Beans:  While corn is roasting, bring 4 quarts salted water to a boil.  Add beans and boil until just tender.  Drain and set aside.
  5. Heat oil and butter over medium in a saute pan.  Saute beans until starting to brown.  Remove from pan and add to corn mixture.  Add parsley.
  6. In same pan, caramelize onions over medium.  Add to corn and beans, then toss with the dressing.  Season with salt and pepper to taste.