Using What You Can (or Freeze) - Radish and Corn Salad

Radish and Corn Salad

A couple of weeks ago, I went a little nuts buying radishes. Thinking that they wouldn't be at the greenmarket too much longer, I bought quite a few bundles. Usually, I snack on radishes throughout the week, but given the amount I bought this time, I knew I was going to actually have to make something.

I started flipping through Carol Gelles 1,000 Vegetarian Recipes. When Craig and I first moved in together, he was still a vegetarian. I bought this book then, to familiarize myself with some of the more common vegetarian recipes. I've used this book for years, but I don't think I've ever made a recipe from it exactly as specified. It's a great book to use for inspiration, and it seems to make it through every one of my annual cookbook purges. So, flipping through the book and looking at the frozen summer corn in my freezer, we put the following salad together.

Radish and Corn Salad
adapted from Carol Gelles "Red Radish Salad"
serves 4

2 cups red radishes, thinly sliced
1/4 cup red onion, thinly sliced
1 cup corn, defrosted if frozen
3 Tbl mayonnaise
1 Tbl red wine vinegar
1 tsp dried marjoram
salt and pepper to taste

In a large bowl, mix the mayo, vinegar and marjoram together. Taste and add salt and pepper to your preference.

Add in remaining ingredients. Mix well, serve and enjoy!

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