Alexis' Chopped Vegetable Salad

[Guest guest]

ALEXIS' CHOPPED VEGETABLE SALAD

Source: Martha Stewart Living Online

Serves 10 to 12

 

2 ears 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, deveined, and cut into 1/4-inch

pieces

1 small yellow bell pepper, seeded, deveined, and 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 cilantro leaves

1 medium jalapeno pepper, seeded, deveined, and finely chopped

2 tablespoons extra-virgin olive oil

2 tablespoons rice-wine vinegar

2 teaspoons coarse salt

1 teaspoon freshly ground 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.

Remove from water, and plunge immediately into ice bath. When corn is

thoroughly cool, remove from ice bath. Using a large knife, remove

kernels from cobs. Transfer to a large bowl. Add 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 cool, drain in colander.

 

2. Add wax and green beans, tomatoes, red and yellow pepper, onion,

cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive

oil, vinegar, salt, and pepper. Stir to combine. Taste, and adjust

for seasoning. Serve immediately.