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    You are in: Home / Recipes / Summer Vegetable Salad Recipe
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    Summer Vegetable Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Kozmic Blues's Note:

    I saw this recipe on Martha Stewart's cooking show. This recipe was actually created by Martha's daughter, who's a vegetarian like me. While I'm not a big fan of Martha or her show, my mouth actually WATERED as I watched her make this. We have a wonderful farmer's market that comes to our neighborhood in the summer, and this recipe takes full advantage of all the wonderful, fresh produce that's available there. The key to this salad is to cut all of your vegetables into the same size pieces, so that you get a good mix of flavors in each bite.

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    Units: US | Metric


    1. 1
      Prepare ice bath for corn and beans.
    2. 2
      Bring a pan of salted water to a boil.
    3. 3
      Add corn and blanch until tender, about 6 minutes.
    4. 4
      Remove from water and place into ice bath until thoroughtly cooled.
    5. 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. 6
      Next, add the cut green and wax beans to the boiling water and blanch until tender, about 1 minute.
    7. 7
      With slotted spoon, remove from water and place into ice bath.
    8. 8
      When beans are cooled, drain and add them in with the corn.
    9. 9
      Add remaining vetables to the corn and beans: tomatoes, red and yellow peppers, onion, cucumber, cilantro, and jalapeno.
    10. 10
      Mix well Add olive oil, vinegar, salt and pepper and toss to combine.
    11. 11
      I check the flavor and adjust seasoning if I need to.
    12. 12
      Serve immediately, but it tastes great the next day too.

    Browse Our Top Corn Recipes

    Ratings & Reviews:

    • on July 07, 2003


      Very nice summer salad! I omitted the wax beans and used 1 lb of green beans. Since I was making this for my July 4th crowd, it was a little time consuming (preparing the ice bath, blanching)...but totally worth the effort. Thanks Kosmic!

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    • on May 10, 2003


      this is a wonderful salad that is a meal in itself. i omitted the waxed beans and added extra green beans, and cooked the beans and the corn in the microwave. i enjoyed the dressing, it was light.

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    • on March 13, 2008


      Love it! For convenience, I used a 1 pound bag of frozen green beans as my base instead of fresh green/wax beans. Very very tasty and great for my diet ;-)

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    Nutritional Facts for Summer Vegetable Salad

    Serving Size: 1 (133 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 74.7
    Calories from Fat 28
    Total Fat 3.1 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 473.9 mg
    Total Carbohydrate 11.6 g
    Dietary Fiber 3.1 g
    Sugars 2.9 g
    Protein 2.2 g

    The following items or measurements are not included:

    rice wine vinegar

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