Description
Spring Chopped Salad is a vibrant and refreshing dish that showcases the best of spring’s produce. This salad combines crisp vegetables like corn, beans, and peppers, creating a colorful medley that not only delights the eyes but also nourishes the body. Ideal for picnics, potlucks, or as a light lunch, this recipe is easy to prepare and can be customized to suit your taste preferences. With its fresh flavors and crunchy texture, the Spring Chopped Salad will brighten up any meal and leave you feeling satisfied.
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 leaves
- 2 TBSP extra virgin olive oil
- 2 TBSP rice wine vinegar
- coarse salt
- 1 tsp freshly ground pepper
Instructions
- Chop all vegetables into 1/4-inch pieces.
- Prepare a bowl of ice water.
- In a saucepan, bring salted water to a boil. Blanch corn for about 6 minutes.
- Transfer corn to ice water; cool and remove kernels from cobs.
- Blanch green and wax beans in boiling water for about 1 minute; then plunge into ice water.
- In a large mixing bowl, combine corn kernels, blanched beans, tomatoes, peppers, onion, cucumber, and cilantro.
- Drizzle with olive oil and rice wine vinegar; season with salt and pepper. Toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Blanching
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 4g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg