Alexis's Chopped Salad

3.4

(95)

Beans, bell peppers, corn, cucumber, and tomatoes are cut into similarly sized pieces so every forkful of this colorful dish has a mix of flavors.

Servings:

12

This chopped salad recipe is one of Martha’s favorites. It comes from her daughter, Alexis, and the colorful mix of fresh summer vegetables tastes as good as it looks. String beans, wax beans, and corn are blanched, and the beans, bell peppers, cucumber, and tomatoes are cut into bite-size pieces. This means you get a mix of colors and flavors in every bite. The dressing couldn’t be simpler: Extra-virgin olive oil and delicate rice wine vinegar are the foundation and sliced jalapeño and plenty of chopped cilantro add a subtle bite. It’s mixed right in the salad bowl with the vegetables for fewer dishes to clean.

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Directions

Blanch corn:

Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath.
Cut corn kernels from cobs:

When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl.
Blanch wax beans and green beans:

Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.
Add vegetables to corn

Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeño to corn. Stir to combine.
Add dressing ingredients and stir to combine, then serve:

Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.