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Spring Chopped Salad

Spring Chopped Salad
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If you’re in need of a refreshing and colorful dish to brighten your meals, this Spring Chopped Salad is the perfect solution! Bursting with seasonal vegetables, this vibrant salad is not only visually appealing but also incredibly nutritious. Perfect for busy weeknights or family gatherings, it comes together in just 30 minutes and can easily be made ahead of time. With its delightful crunch and fresh flavors, this salad is sure to please both kids and adults alike. Whether served as a side dish or a light meal, it’s an excellent way to enjoy the bounty of spring.

Ingredients

Scale
  • coarse salt
  • 2 ears corn
  • pinch of sugar
  • 1/2 pound green beans, cut into 1/4-inch pieces
  • 1/2 pound wax beans, cut into 1/4-inch pieces
  • 4 plum tomatoes, seeded and cut into 1/4-inch pieces
  • 1 small red pepper, seeded, deveined, and cut into 1/4-inch pieces
  • 1 small yellow pepper, seeded, deveined, and 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 cilantro leaves
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons rice apple vinegar
  • 1 teaspoon freshly ground pepper

Instructions

  1. Begin by chopping all vegetables into uniform sizes for even mixing.
  2. Prepare a large bowl filled with ice water to keep blanched vegetables crisp.
  3. Blanch the corn in boiling salted water with a pinch of sugar for about six minutes; then cool in ice water.
  4. Remove kernels from the corn cobs and set aside.
  5. Blanch green and wax beans for one minute; transfer to the ice water bath immediately.
  6. In a large mixing bowl, combine all chopped ingredients: corn kernels, beans, tomatoes, peppers, onion, cucumber, and cilantro.
  7. Drizzle olive oil and rice apple vinegar over the mixture; add salt and freshly ground pepper to taste. Mix gently until well combined.

Nutrition

Find it online: https://cookingwhisper.com/spring-chopped-salad/