Grilled Scallion Corn and Dragon Tongue Bean Rice Bowl

Ingredients

• For the dressing
• 2 garlic cloves, minced
• 3 tablespoons fish sauce
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 tablespoon cold water
• For the salad
• 1 cup jasmine rice, dry
• olive oil
• 4 ears of corn
• 12-16 scallions
• 2 cups dragon tongue beans, cut on the bias into 1/2 inch pieces
• 2 cups cucumbers, chopped
• 1 red onion, sliced thin
• 1/4 cup cilantro, chopped
• Kosher salt
• Freshly ground black pepper

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