ALEXIS CHOPPED VEGETABLE SALAD

ALEXIS CHOPPED VEGETABLE SALAD image

Number Of Ingredients 14

2 teaspoons salt, plus more for water
2 ears fresh corn
1/2 pound green beans, trimmed and cut into 1/4" pieces
1/2 pound wax beans, trimmed and cut into 1/4" pieces
4 plum tomatoes, seeded and cut into 1/4" pieces
1 small red pepper, seeded and cut into 1/4" pieces
1 small yellow pepper, seeded 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 medium jalepeño pepper, seeded and minced
2 tablespoons extra-virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon black pepper

Steps:

. Prepare and ice bath; set aside. Bring a medium saucepan of salted water to a boil. Add corn and blanch until tender, about 6 minutes. Remove the corn from the water and plunge into ice bath. When the corn is thoroughly cooled, remove from the ice bath. 2 Using a large knife, remove the kernels from the cobs. Transfer the kernels to a large bowl. 3 Add the green and wax beans to the boiling water. Blanch until tender, about 1 minute. Remove the beans with a slotted spoon and plunge into the ice bath. When the beans are cooled, drain in a colander. 4 Add the wax and green beans, tomatoes, red and yellow peppers, onion, cucumber, cilantro, and jalepeño to the corn. Stir to combine. Add the olive oil, vinegar, salt, and pepper. Stir to combine. Adjust the seasonings. Serve immediately

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