Martha's Daughter's Chopped Salad

This is an Alexis Stewart recipe from Martha's website. I really love the freshness of this salad. It is a bit labor intensive but feeds a crowd! Hope you enjoy as much as I do!

• Ready In: 55 mins
• Serves: 10-12

Ingredients

• 2  teaspoons salt, plus more for water
• 2  ears fresh corn
• 1⁄2 lb green beans, trimmed and cut into 1/4-inch pieces
• 1⁄2 lb  wax bean, trimmed and cut into 1/4-inch pieces
• 4  plum tomatoes, seeded and cut into 1/4-inch pieces
• 1  small red bell pepper, seeded and deveined, cut into 1/4-inch pieces
• 1  small yellow bell pepper, seeded and deveined, 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 fresh cilantro leaves
• 1  medium  jalapeno pepper, seeded and deveined, minced
• 2  tablespoons extra virgin olive oil
• 2  tablespoons  rice wine vinegar
• 1  teaspoon fresh ground black pepper
•  salt

Directions

1. Fill a pot with salted water and bring to a boil.
2. Make an ice bath and set aside.
3. Blanch corn in salted water for 6 minutes then plunge into ice bath.
4. Blanch green and wax beans for about a minute and plunge into ice bath.
5. Drain well, cut corn off cobs and put into a large bowl.
6. Add all remaining ingredients and chill until ready to serve.
7. Toss with oil, pepper, salt & vineger when ready to eat!
8. Enjoy.