Categories: Sides

Ingredients

• 2 ears corn, husked
• 1 red bell pepper
• 1 jalapeno
• 5 tbsp canola oil, plus more for drizzling
• Kosher salt
• 12 oz. cavatappi
• 1 cup frozen lima beans, thawed
• 2/3 cup fresh lemon juice, plus more as needed
• 2 tbsp honey
• 1/4 cup parsley
• Black pepper

Directions

1. Preheat a grill to medium high. Drizzle the corn, bell pepper and jalapeno with canola oil and season with salt. Grill, turning, until lightly charred, 2-3 minutes per side. Set aside to cool. Remove the stems and seeds from the bell pepper and jalapeno, then slice the bell pepper and dice the jalapeno. Cut the corn kernels off the cobs.

2. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, 8-10 minutes, adding the lime beans during the last 1-2 minutes of cooking. Drain the pasta and beans and toss with 1 tbsp canola oil.

3. Combine the lemon juice, honey, parsley and salt and pepper to taste in a food processor and pulse. With the motor running, drizzle in the remaining 1/4 cup canola oil and process until smooth.

4. In a large bowl, combine the pasta, lime beans, corn, bell pepper and dressing and toss well. Add the jalapeno, 1 tsp at a time, until desired level of spiciness. Season again with salt and pepper. Refrigerate until cold and the flavors have married, 1-2 hours. If acid is lacking, squeeze a half a lemon over the salad before serving.

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