A new year awaits, which means new adventures, new memories, and new flavors are just around the corner! Start it all off with something nourishing and good for you! Happy New Year Salad brings all the exciting feels of the shiny, bright days ahead. It’s got just about every veggie you can imagine, plus a citrusy dressing that is just sweet enough and extremely refreshing. Here’s to taking care of yourself so you can go out and do all those things you’ve always wanted to! The best times are upon you, and Happy New Year Salad is along for the ride!

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Ingredients

  • 1 1/2 tablespoons lime juice
  • 1/2 teaspoon lime zest
  • 1 teaspoon honey or agave nectar
  • 4 tablespoons extra-virgin olive oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 tablespoon vegetable oil
  • 3 ears corn, shucked and kernels cut off
  • 1 red or orange bell pepper, cut into 1/2-inch squares
  • 1 jalapeño or serrano pepper, finely minced
  • 4 scallions, finely sliced, whites and greens reserved separately
  • 4 ounces green beans, ends trimmed and cut into 1-inch lengths
  • 4 ounces radishes, cut into bite-size pieces
  • 1 bulb jicama, peeled and cut into 3/4-inch diced pieces
  • 1/4 small white onion, finely sliced and rinsed under warm, running water
  • 1/2 cup fresh cilantro leaves, roughly chopped

Directions

Step 1 –In a bowl, combine the lime juice, the lime zest, and the honey.

Step 2 –While whisking constantly, slowly drizzle the olive oil into the lime mixture.

Step 3 –Season the dressing mixture with the salt and the pepper.

Step 4 –In a large, nonstick or cast-iron skillet over high heat, warm the vegetable oil until it is shimmering.

Also Read:  Green Goddess Dip

Step 5 –Add the corn to the skillet, shaking the skillet once to evenly distribute, and cook without moving until it is darkly charred on one side, about 3 minutes.

Step 6 –Toss and flip the corn and cook without touching until the other side is charred, about 8 minutes.

Step 7 –Add the bell peppers, the jalapeño, and the scallion whites to the corn mixture and cook, tossing frequently, until the veggies are tender, about 2 minutes.

Step 8 –Season the veggie mixture with the salt and the pepper and transfer to a large bowl to cool.

Step 9 –In a large pot of salted, boiling water, add the green beans and cook until just crisp-tender, about 3 minutes.

Step 10 –Drain the beans and run them under cold, running water until cool.

Step 11 –Add the cooked green beans, the radishes, the jicama, the white onion, the cilantro, the scallion greens, and the dressing to the veggie mixture and toss to combine.

Step 12 –Season the salad with the salt and the pepper.

Step 13 –Serve.