Chopped Vegetable Salad

Ingredients

• 2 ears corn
• 1/2 lb green beans, trimmed and cut into 1/4-inch pieces
• 1/2 lb wax beans, trimmed and cut into 1/4-inch pieces
• 4 plum tomates, seeded, trimmed and cut into 1/4-inch pieces
• 1 small red bell pepper, seeded, deveined, trimmed and cut into 1/4-inch pieces
• 1 small yellow bell pepper, seeded, deveined, trimmed and 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 cilantro leaves
• 1 medium jalapeno pepper, seeded, deveined and finely chopped
• 2 tbs olive oil
• 2 tbs rice-wine vinegar
• 2 tbs coarse salt
• 1 tsp freshly ground pepper

Directions

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. Remove from water and plunge into the ice bath. When corn is thoroughly cool remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender, about 1 minute. With slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cool, drain in colander.

Add beans, tomatoes, peppers, onion, cucumber, cilantro and jalapeno to corn. Stir to combine. Add olive oil, vinegar, salt and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.