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.
My Private Note
Units: US | Metric
- 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
- 1Prepare ice bath for corn and beans.
- 2Bring a pan of salted water to a boil.
- 3Add corn and blanch until tender, about 6 minutes.
- 4Remove from water and place into ice bath until thoroughtly cooled.
- 5Using knife (or whatever nifty kitchen gadget you might have for this) remove the kernels from the cobs place in a large bowl.
- 6Next, add the cut green and wax beans to the boiling water and blanch until tender, about 1 minute.
- 7With slotted spoon, remove from water and place into ice bath.
- 8When beans are cooled, drain and add them in with the corn.
- 9Add remaining vetables to the corn and beans: tomatoes, red and yellow peppers, onion, cucumber, cilantro, and jalapeno.
- 10Mix well Add olive oil, vinegar, salt and pepper and toss to combine.
- 11I check the flavor and adjust seasoning if I need to.
- 12Serve immediately, but it tastes great the next day too.
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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