Summer Vegetable Salad - cooking recipe

Ingredients

2 ears fresh corn
1/2 lb green beans, trimmed,cut into 1/4 inch pieces
1/2 lb wax bean, trimmed,cut into 1/4 inch pieces
4 plum tomatoes, seeded,diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 small red onion, finely diced
1 cucumber, peeled,seeded and diced
3/4 cup fresh cilantro leaves
1 jalapeno pepper, seeded and deveined,minced
2 tablespoons extra virgin olive oil
2 tablespoons rice wine vinegar
2 teaspoons salt, plus 1 tbsp for blanching water
1 teaspoon fresh ground black pepper

Preparation

Prepare ice bath for corn and beans.
Bring a pan of salted water to a boil.
Add corn and blanch until tender, about 6 minutes.
Remove from water and place into ice bath until thoroughtly cooled.
Using knife (or whatever nifty kitchen gadget you might have for this) remove the kernels from the cobs place in a large bowl.
Next, add the cut green and wax beans to the boiling water and blanch until tender, about 1 minute.
With slotted spoon, remove from water and place into ice bath.
When beans are cooled, drain and add them in with the corn.
Add remaining vetables to the corn and beans: tomatoes, red and yellow peppers, onion, cucumber, cilantro, and jalapeno.
Mix well Add olive oil, vinegar, salt and pepper and toss to combine.
I check the flavor and adjust seasoning if I need to.
Serve immediately, but it tastes great the next day too.