Description
A vibrant salad combining fresh produce, perfect for spring gatherings.
Ingredients
Scale
- 2 ears corn
- 1/2 pound green beans
- 1/2 pound wax beans
- 4 plum tomatoes
- 1 small red pepper
- 1 small yellow pepper
- 1 small red onion
- 1 English cucumber
- Fresh cilantro
- Extra virgin olive oil
- Rice wine vinegar
Instructions
- Start by prepping all your vegetables. Wash them thoroughly and chop them into uniform pieces to ensure even distribution and bite-sized enjoyment.
- Blanch the corn in a pot of boiling salted water with a pinch of sugar for about 6 minutes. This method locks in sweetness and color. Once done, quickly transfer the corn to an ice bath to stop the cooking process and preserve that bright yellow hue.
- Blanch the green and wax beans for just 1 minute. Follow the same cooling method in an ice water bath to maintain their vibrant green color and crisp texture.
- In a large bowl, combine the cooled corn, green beans, wax beans, chopped tomatoes, yellow and red peppers, red onion, cucumber, and fresh cilantro. Drizzle with extra virgin olive oil and rice wine vinegar, then season with salt and pepper to taste. Toss all the ingredients gently to ensure they are well mixed without bruising the delicate vegetables.
Notes
For added crunch, consider tossing in some roasted nuts or seeds.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Blanching and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg