Charred Corn, Green Bean and Cucumber Salad Recipe – Rachael Ray

Ingredients

• 2 tablespoons olive oil
• 1 small or ½ red onion, finely chopped
• 1 each jalapeno and red chili pepper, seeded and chopped
• 2 large cloves garlic, chopped
• 8-12 ounces green beans, trimmed and sliced on a bias*
• If you prefer green beans that are very tender, cook in boiling salted water 3 minutes before slicing.
• 3 large ears or 3 cups charred corn*
• Out of season this can be defrosted kernels from frozen section of roasted corn kernels.
• 1 pint cherry or grape tomatoes, halved
• ½ seedless cucumber or 2 Persian cucumbers, quartered and chopped
• 2 limes
• ½ cup cilantro or parsley, chopped
• About 3 tablespoons olive oil
• Salt and pepper
• Hot sauce, to taste