Alexis's Chopped Vegetable Salad
2 ears of corn
1/2 pd green beans, (trimmed and cut into 1/4" pieces)
1/2 pd wax beans, (trimmed and cut into 1/4" pieces)
4 plum tomatoes, (seeded and cut into 1/4" pieces)
1 small red bell pepper, (seeded, deveined, and cut into 1/4" pieces)
1 small yellow bell pepper, (seeded, deveined, and cut into 1/4" pieces)
1 small red onion, cut into 1/4" pieces
1 English cucumber, (peeled seeded, and cut into 1/4" pieces)
3/4 cup cilantro leaves
1 med. jalapeno pepper, (seeded, deveined, and finely chopped)
2 tbsp extra-virgin olive oil
2 tbsp rice-wine vinegar
2 tsp coarse salt
1 tsp freshly ground pepper |
Prepare an ice bath. Set aside. Bring a medium saucepan of salted water to a boil.
Add corn, and blanch until tender, about 6 min. 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 min. With a slotted spoon, remove from water, and
plunge immediatly into ice bath. When beans are thoroughly cool, drain in colander.
Add wax and green beans, tomatoes, and yellow pepper, onion, cucunber, 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. Serves 10-12. Thanks to Martha Stewart.
