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I was never a really big fan of radish or jicama. Maybe you aren't either. Maybe this is the dish to change your mind. Sure, it looks like it's just a bunch of stuff in a bowl, but there's method to the madness. Chopped salads are all about balancing flavor and texture.
In this one, we get the vegetal snap of green beans along with the faint, pear-like sweetness of crisp jicama. That crispness is echoed with radishes, who bring their sharp bite to the mix. The thread that ties it all together is corn that's been cooked until deeply charred, bringing out its natural sweetness. A touch of honey in the lime and olive oil dressing helps in that capacity.
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About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.