Description
A crisp chopped vegetable salad with blanched corn and beans, fresh herbs, and a light vinaigrette.
Ingredients
Scale
- 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
Instructions
- Chop all vegetables into 1/4-inch pieces and prepare an ice-water bath.
- Blanch corn with sugar in salted boiling water for about 6 minutes, then chill and cut kernels.
- Blanch green and wax beans for 1 minute, then chill and drain.
- Combine all vegetables and cilantro in a large bowl.
- Add olive oil, vinegar, salt, and pepper, then toss gently and adjust seasoning.
Notes
- Use uniform cuts for the best texture.
- Serve shortly after dressing for maximum freshness.
- Prep Time: 10 minutes
- Chilling Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Blanching
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg