Thai Style Corn and Cucumber Salad

You can make this salad with raw corn instead of toasting it.  You can also use summer squash instead of the cucumber.

Dice 2 large tomatoes.  Put the tomatoes and their juices in a bowl and sprinkle with salt.

Slice onion paper thin to make 1/2 C.  Place in a bowl and toss with the juice of 1 lime and 1 t. Thai fish sauce.  Sprinkle with a pinch of cayenne pepper.

Cut the kernels off 2 ears of corn.  Heat a cast iron skillet, add 1/2 t. canola oil, and cook the corn until it is lightly browned.

Boil water and salt it lightly.  Trim 1/2 lb. of green beans and cut into 2 inch pieces.  Drop into the water and cook for 2-3 minutes, then drain and rinse with cold water.  Allow to dry.

Thinly slice 1 Painted Serpent cucumber on an angle.  Try to make the slices as long as possible.  Cut the slices in half widthwise.

Toss all the vegetables with the tomatoes.  Allow to sit for at least 10 minutes, tossing again.

Toast 1/2 C. or more of peanuts. Chop fresh cilantro, basil or mint to make 1 C.  Just before serving, toss both with the salad.  Taste and add more fish sauce or lime juice to taste.


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