Name: Chopped Vegetable Salad
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: Coarse salt; 2 ears corn; Pinch of sugar; 1/2 pound green beans; 1/2 pound wax beans; 4 plum tomatoes; 1 small red pepper; 1 small yellow pepper; 1 small red onion; 1 English cucumber; 3/4 cup cilantro leaves; 2 tablespoons extra virgin olive oil; 2 tablespoons rice wine vinegar; 1 teaspoon freshly ground black pepper

Jump to Recipe

A Chopped Vegetable Salad is one of those recipes that fits into almost any moment. It works as a quick weekday lunch, a colorful addition to dinner, or a crowd-friendly bowl for gatherings. This version focuses on clean flavors, crisp textures, and balanced seasoning, making it both satisfying and refreshing. With blanched vegetables, fresh herbs, and a simple vinaigrette, this salad delivers structure and brightness in every bite. If you enjoy dishes built around fresh veggies and straightforward preparation, this salad belongs in your regular rotation.

Story

This Chopped Vegetable Salad draws inspiration from classic American kitchen salads that focus on technique as much as ingredients. Blanching the corn and beans keeps their color vivid and their bite tender, while a quick ice bath locks in freshness. Many home cooks associate this style with a Martha Stewart recipe, where careful knife work and thoughtful seasoning matter. I often prepare this Chopped Vegetable Salad when I need something reliable that still feels special. It works beautifully as a healthy side dish, yet it holds its own as a light lunch. For potlucks and celebrations, it easily becomes a favorite party salad because it travels well and tastes great right away.

Ingredients

Coarse salt
2 ears corn
Pinch of sugar
1/2 pound green beans, cut into 1/4-inch pieces

1/2 pound wax beans, cut into 1/4-inch pieces
4 plum tomatoes, seeded and cut into 1/4-inch pieces

1 small red pepper, seeded, deveined, and cut into 1/4-inch pieces

1 small yellow pepper, seeded, deveined, 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
2 tablespoons extra virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon freshly ground black pepper

Step-by-Step Instructions

Preparing the Ingredients

Begin by chopping all vegetables into uniform 1/4-inch pieces so every bite feels consistent. Set up a large bowl filled with ice water and keep it close to the stove. Bring a medium saucepan of well-salted water to a boil, add the corn with a pinch of sugar, and cook until tender, about six minutes. Transfer the corn immediately to the ice water, then cut the kernels from the cobs once cooled. In the same boiling water, blanch the green and wax beans for one minute, then chill and drain thoroughly.

Cooking Instructions

Place the cooled corn kernels into a large bowl, then add the drained beans, tomatoes, peppers, onion, cucumber, and cilantro. Toss gently to combine without bruising the vegetables. Drizzle with olive oil and rice wine vinegar, then season with salt and freshly ground pepper. Stir carefully until everything is evenly coated. Taste and adjust seasoning as needed, then serve right away for the best texture.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcooking the vegetables, since even an extra minute can dull their color and soften their texture. Skipping the ice bath leads to limp beans and corn that continue cooking from residual heat. Cutting vegetables unevenly also affects how the salad eats, so take time with your knife work.

Pro Tips for Better Flavor

Season the blanching water generously so the vegetables absorb flavor early. Let the salad sit for five minutes before serving so the dressing lightly coats each piece. If you enjoy herbs, add a small amount of parsley or chives along with the cilantro for extra depth.

Serving and Storage

How to Serve

Serve this salad slightly chilled or at cool room temperature for the cleanest flavor. It pairs well with grilled chicken, fish, or roasted potatoes. For lunch, spoon it over leafy greens or enjoy it on its own with crusty bread.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to two days. Stir gently before serving again and refresh with a small splash of vinegar if needed. Avoid freezing, as the vegetables lose their crisp texture.

Conclusion

This Chopped Vegetable Salad proves that simple preparation and quality ingredients can create a dish that feels thoughtful and complete. With crisp vegetables, balanced dressing, and flexible serving options, it works for everyday meals and special occasions alike. Once you try it, you may find yourself returning to it whenever you want something fresh and dependable.

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Frequently Asked Questions

Can I make this salad ahead of time?

You can prepare and blanch the vegetables a few hours in advance, then assemble and dress the salad just before serving to keep everything crisp.

What substitutions work well in this recipe?

You can swap wax beans for more green beans or replace cilantro with parsley if preferred. Cherry tomatoes also work when plum tomatoes are unavailable.

Is this salad suitable for special diets?

Yes, this salad fits vegetarian and gluten-free eating styles, making it suitable for many guests.