Summer Vegetable Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 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

Recipe

• 1 prepare ice bath for corn and beans.
• 2 bring a pan of salted water to a boil.
• 3 add corn and blanch until tender, about 6 minutes.
• 4 remove from water and place into ice bath until thoroughtly cooled.
• 5 using knife (or whatever nifty kitchen gadget you might have for this) remove the kernels from the cobs place in a large bowl.
• 6 next, add the cut green and wax beans to the boiling water and blanch until tender, about 1 minute.
• 7 with slotted spoon, remove from water and place into ice bath.
• 8 when beans are cooled, drain and add them in with the corn.
• 9 add remaining vetables to the corn and beans: tomatoes, red and yellow peppers, onion, cucumber, cilantro, and jalapeno.
• 10 mix well add olive oil, vinegar, salt and pepper and toss to combine.
• 11 i check the flavor and adjust seasoning if i need to.
• 12 serve immediately, but it tastes great the next day too.