Alexis Chopped Vegetable Salad
2 tsp. salt, plus more for water
2 ears fresh corn
1/2 pound green beans
1/2 pound wax beans
4 plum tomatoes, seeded (you could use sweet grape tomatoes, halved or whole)
1-each, small red & yellow bell pepper, seeded & deveined
1 small red onion
1 English cucumber, peeled and seeded
3 /4 cup fresh cilantro leaves, chopped
1 medium jalapeno pepper, seeded and deveined, minced
2 Tbs. extra-virgin olive oil
2 Tbs. rice-wine vinegar
1 tsp. freshly ground black 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 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. In a small bowl; add olive oil, vinegar, salt and pepper. Whisk to combine. Adjust for seasoning. Pour over vegetables in bowl. Serve immediately or refrigerate to let flavors meld.
Pairs Well With
This is a recipe I saw on Marth Stewert in 2004. Its her daughter Alexis recipe, (she is a vegetarian and formulated this salad to suit her taste). Seems like whenever I feel like making this it is winter and I cant find fresh beans, especially wax beans, so I use 1 can each of canned green and wax beans and drain them. I always turns out good anyway. This makes a huge colorful bowl of salad . This is really good and can easily be cut in half.