Martha'S Daughter'S Chopped Salad - cooking recipe

Ingredients
    2 teaspoons salt, plus more for water
    2 ears fresh corn
    1/2 lb green beans, trimmed and cut into 1/4-inch pieces
    1/2 lb wax bean, trimmed and cut into 1/4-inch pieces
    4 plum tomatoes, seeded and cut into 1/4-inch pieces
    1 small red bell pepper, seeded and deveined, cut into 1/4-inch pieces
    1 small yellow bell pepper, seeded and deveined, cut into 1/4-inch pieces
    1 small red onion, cut into 1/4-inch pieces
    1 English cucumber, peeled, seeded, and cut into 1/4-inch pieces
    3/4 cup fresh cilantro leaves
    1 medium jalapeno pepper, seeded and deveined, minced
    2 tablespoons extra virgin olive oil
    2 tablespoons rice wine vinegar
    1 teaspoon fresh ground black pepper
    salt
Preparation
    Fill a pot with salted water and bring to a boil.
    Make an ice bath and set aside.
    Blanch corn in salted water for 6 minutes then plunge into ice bath.
    Blanch green and wax beans for about a minute and plunge into ice bath.
    Drain well, cut corn off cobs and put into a large bowl.
    Add all remaining ingredients and chill until ready to serve.
    Toss with oil, pepper, salt & vineger when ready to eat!
    Enjoy.

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