Chopped Vegetable Salad

[Guest guest]

Chopped Vegetable Salad

 

Serves 10 to 12

 

 

2 teaspoons salt, plus more for water

2 ears fresh corn

1/2 pound green beans, trimmed and cut into 1/4-inch

pieces

1/2 pound wax beans, trimmed and cut into 1/4-inch

pieces

4 plum tomatoes, seeded and cut into 1/4-inch pieces

 

1 small red bell pepper, seeded and deveined, cut

into 1/4-inch pieces

1 small yellow bell pepper, seeded and deveined, cut

into 1/4-inch pieces

1 small red onion, cut into 1/4-inch pieces

1 English cucumber, peeled, seeded, and cut into

1/4-inch pieces

3/4 cup fresh cilantro leaves

1 medium jalapeño pepper, seeded and deveined, minced

 

2 tablespoons extra-virgin olive oil

2 tablespoons rice-wine vinegar

1 teaspoon freshly ground black pepper

 

1. Prepare an ice bath; set aside. Bring a medium

saucepan of salted water to a boil. Add corn, and

blanch until tender, about 6 minutes. With tongs,

remove from water, and plunge immediately into ice

bath. When corn is thoroughly cooled, remove from ice

bath. Using a large knife, remove kernels from cobs.

Transfer kernels to a large bowl. Add green and wax

beans to boiling water. Blanch until tender, about 1

minute. With a slotted spoon, remove from water, and

plunge immediately into ice bath. When beans are

thoroughly cooled, drain in colander.

 

2. Add green and wax beans, tomatoes, red and

yellow peppers, onion, cucumber, cilantro, and

jalapeño to corn. Stir to combine. Add olive oil,

vinegar, salt, and pepper. Stir to combine. Adjust for

seasoning. Serve immediately.

 

 

 

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