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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.

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91
  • Elvira Gulch
    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.
    Reply
    • MS11381940
      28 JUL, 2018
      Def try it with the rice vinegar. It's a bit sweeter and bring out the sweetness in the beans and corn.
  • MS11381940
    28 JUL, 2018
    This is the world's best salad! I make it every year with vegetables from my garden, and it is super delicious. The only change I make is I substitute holy basil for the cilantro. It is the bomb!
    Reply
  • MS11130599
    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
    Reply
    • gonzales1793502
      14 MAY, 2018
      I loved this salad and sent the recipe to my daughter and daughter-in-law and granddaughter

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