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Alexis's Chopped Vegetable Salad

  • servings: 12

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Ingredients

  • Coarse salt
  • 2 ears corn
  • Pinch of sugar
  • 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
  • 1 teaspoon freshly ground pepper

Directions

  1. Step 1

    Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the 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 cooled, transfer to a colander to drain.

  2. Step 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, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.

Source
Martha Stewart's Cooking School

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Reviews (2)

  • 13 Jul, 2014

    Made this as a main course dinner for two last week and loved it so much, making it again this week. It does take a bit of time to make but it is so worth it, especially when these vegetables are at their peak. I did make double the vinegar/oil dressing, and used white wine vinegar instead of the rice vinegar. Also, we like a lot of heat out here so left the jalapeno seeds and membrane attached.

  • 21 Mar, 2014

    I love this salad. I use what ever fresh veggies are in season. This salad takes some time but is so worth it and makes great lunches for several days. Take the time, you will make it over and over again