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.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Reviews (3)

89 Ratings
  • 5 star values: 10
  • 4 star values: 22
  • 3 star values: 36
  • 2 star values: 17
  • 1 star values: 4
Rating: 5 stars
07/28/2018
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!
Rating: 5 stars
07/13/2014
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.
Rating: Unrated
03/21/2014
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
Advertisement