Corn, Cucumber, Etc Salad

Salad

• 4 ears sweet corn, shucked and cleaned
• 1 English cucumber, washed and diced
• 1 red chile pepper, seeds removed, finely diced
• juice of 1 lime
• 1 Tbsp white wine vinegar
• 1 tsp toasted sesame oil

Garnish

• 8 basil leaves, cut a la chiffonade (thin strips)
• 1/4 cup cashews (original recipe calls for dry-roasted peanuts)

Boil the corn until tender 3 to 5 minutes, then cut the kernels off the cobs. combine the corn kernels with the cucumberr, chile pepper, lime juice, white wine vinegar, and sesame oil and toss to combine. Cover and chill for 1 hour or up to 2 days. Before serving, add the basil and cashews.

Makes 4 servings, 5 WW PointsPlus each.