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  • Alexis's Chopped Vegetable Salad

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    Alexis's Chopped Vegetable Salad
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 x ears corn
    • 1/2 lb trimmed green beans cut 1/4" pcs
    • 1/2 lb trimmed wax beans cut 1/4" pcs
    • 4 x plum tomatoes seeded, and cut 1/4" pcs
    • 1 sm red bell pepper cut 1/4" pcs
    • 1 sm yellow bell pepper cut 1/4" pcs
    • 1 sm red onion cut 1/4" pcs
    • 1 x English cucumber peeled, seeded, and cut 1/4" pcs
    • 3/4 c. cilantro leaves
    • 1 med jalapeno pepper seeded, deveined, and finely minced
    • 2 Tbsp. extra-virgin extra virgin olive oil
    • 2 Tbsp. rice-wine vinegar
    • 2 tsp coarse salt
    • 1 tsp freshly-grnd black pepper

    Directions

    1. Note: Be sure to cut all of the vegetables into similar-size pcs so which each forkful offers the same mix of flavors.
    2. Prepare an ice bath. Set aside. Bring a medium saucepan of salted water to a boil. Add in corn, and blanch till tender, about 6 min. Remove from water, and plunge immediately into ice bath. When corn is thoroughly cold, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl.
    3. Add in beans to boiling water. Blanch till tender, about 1 minute. With a slotted spoon, remove from water, and plunge immediately into ice bath. When beans are thoroughly cold, drain in colander.
    4. Add in wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add in extra virgin olive oil, vinegar, salt, and pepper. Stir to combine. Taste, and adjust for seasoning. Serve immediately.
    5. This recipe yields 10 to 12 servings.

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