Honeyed Snap Beans with Roasted Corn and Radish

Teamwork is essential when two or more people collaborate on a meal, but sometimes conflict is equally important. Last night's dinner is a case in point. When I ("I" being me, David, the heretofore silent, Teller-like member of our blogging duo) suggested a raw corn and radish salad, vegetarian Robin looked repulsed, reacting as if I had suggested a viscera and bone marrow stew. 

I mounted my defense.  "Corn and radishes seem very summery to me," I said.  Robin parried with a series of dismissive queries. "Raw corn?"  "Raw corn?"  "Why would I want to eat raw corn?"  Now, there were two ways I could have reacted to Robin's blunt criticism (Robin tends to be blunt with everyone, so I try -- usually without success -- not to take it personally). I could have stubbornly proceeded as planned  -- and slept in the guest room.  Or I could take her criticism as a challenge and create a better meal.  Not liking the guest room much (it aggravates my allergies), I chose the latter option.

I decided to collaborate with Robin on a new version of the corn and radish dish. I said I could roast the corn and radishes rather than serve them raw.  That idea got a thumbs up.  She suggested we add the green beans from the garden for added color and texture. I said that sounded great (I really don't like the guest room).  To stay with our cooked, not raw theme,  I proposed blanching and then sauteing the green beans, and adding caramelized onions.  Robin liked that idea, and the dish was now set. 

After tasting the final product, I reluctantly had to admit that Robin had been right to reject my initial concept (I'm not sure I actually vocalized my admission loud enough for Robin to hear it).  The resulting dish had a more complex blend of tastes and textures, and was more colorful, than my original recipe. Thanks to our conflict, we ate -- and I slept -- better that night.  

Honeyed Snap Beans with Roasted Corn and Radish

Ingredients

Dressing

2          Tbs           fresh lime juice
1                          jalapeno, seeded and coarsely chopped
1 1/2     tsp           honey
1/4        tsp           cumin
1/4        cup          vegetable oil
                            kosher salt and black pepper

Roasted Corn and Radish

4           cups         fresh corn kernels
2                          medium radishes, sliced into thin rounds
1 1/2     Tbs          olive oil
1/2        tsp           sea salt
1/4        tsp           black pepper

Green Beans

1           lb           green beans, stems removed
1           Tbs         olive oil
1           tsp          butter
1/8        cup         parsley, coarsely chopped
1/4                      small red onion, thinly sliced

Procedure

1. Preheat oven to 425°.
2. Dressing:  Combine lime juice, jalapeno, honey and cumin in blender.  With motor running, slowly add vegetable oil.  Season with salt and pepper and set aside.
3. Roasted Corn and Radish:  Combine corn, radish rounds, olive oil, salt and pepper.  Spread in a single layer on a sheet pan and roast mixture for 10-12 minutes until done.
4. Green Beans:  While corn is roasting, bring 4 quarts salted water to a boil.  Add beans and boil until just tender.  Drain and set aside.
5. Heat oil and butter over medium in a saute pan.  Saute beans until starting to brown.  Remove from pan and add to corn mixture.  Add parsley.
6. In same pan, caramelize onions over medium.  Add to corn and beans, then toss with the dressing.  Season with salt and pepper to taste.

Printable Recipe