Spicy Summer Corn Salad

If you're looking for a tasty summer salad that's packed full of a punch, this is the perfect choice.  It's healthy and delicious at the same time.

4 ears sweet corn, shucked

8 oz fresh green beans trimmed and halved (about 2 cups)

1 pint of cherry tomatoes (halved)

1/2 red onion (thinly sliced)

1/4 cup fish sauce

Juice of two limes (fresh squeezed)

2 Tbsp water

1 1/2 Tbsp sugar

1 garlic clove (minced)

1 Tbsp Thai Chili Sauce

Pinch of red pepper flakes

2 cups of Fresh Spring Mix greens

Bring a large pot of salted water to a boil.  Add corn and cook until crisp-tender (about 10 minutes).  Transfer to a cutting board and allow to cool.  

Bring your salted water to a boil again.  Add the green beans and cook until crisp-tender, about 3 - 4 minutes.  Transfer beans to a bowl of ice water and let them chill for about 5 minutes.  Drain well.

Halve your cherry tomatoes and thinly slice 1/2 of a red onion and set them aside.  

Slice the kernels from your corn cobs one at a time.  Leave some of the clusters intact.  I like to use my Pampered Chef Corn Kernel Cutter for this, but a large paring knife works well too.  

Add corn, green beans, tomatoes, and onion to a medium serving bowl.  

In a small bowl, stir together fish sauce, lime juice, 2 Tbsp water, sugar, garlic, Chili sauce, and red pepper flakes.  Mix well.  Drizzle over the veggies and tomatoes and then toss to evenly combine.  

I like to let this sit for about 5 minutes for the flavors to incorporate.  Add the spring mix and then stir again and serve.  

This is sure to be a summertime hit!  It's delicious served with Thai Chili sauce marinated chicken breasts sliced and added too.