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Alexis's Chopped Vegetable Salad

This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors.

  • Servings: 12
Alexis's Chopped Vegetable Salad

Source: Martha Stewart Living, September 2000

Ingredients

  • 2 teaspoons salt, plus more for water
  • 2 fresh 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 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 jalapeno pepper, seeded and deveined, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons rice-wine vinegar
  • 1 teaspoon freshly ground black pepper

Directions

  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 jalapeno to corn. Stir to combine. Add olive oil, vinegar, salt, and pepper. Stir to combine. Adjust for seasoning. Serve immediately.

Reviews (4)

  • arat55 22 Oct, 2014

    I love this recipe!!! I have used it for years and it is wonderful for using whatever vegetables you have on hand.

    Thanks!!1

  • angiebennett 23 Jun, 2012

    I love this salad! I didn't have wax beans this time so I substituted white asparagus.

  • slko 13 Feb, 2011

    my favorite chopped salad recipe. agree that the chopping takes forever but the flavors are great together. i like grape tomatoes better than plum in this recipe. add poached chicken breast, diced, and it is a filling summer meal!

  • kikiscupcakes 15 Jul, 2009

    The chopping is soooo much work but soooo worth it! This salad is so refreshing and tasty.

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