Summer Vegetable Salad Recipe

Name: Summer Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Summer Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Vegetable Salad

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