Name: Spring Chopped Vegetable Salad
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: Coarse salt; 2 ears of 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 bell pepper, seeded, deveined, and cut into 1/4-inch pieces; 1 small yellow bell pepper, seeded, deveined, and cut into 1/4-inch pieces; 1 small red onion, diced; 1 English cucumber, peeled, seeded, and diced; 3/4 cup cilantro leaves; 2 tablespoons extra virgin olive oil; 2 tablespoons rice wine vinegar; 1 teaspoon freshly ground black pepper

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This Spring Chopped Vegetable Salad is everything I want in a seasonal dish—fresh, colorful, and bursting with flavor. It’s my go-to recipe when I need something refreshing, simple, and healthy that still feels like a treat. Inspired by Martha Stewart, this salad combines crisp beans, juicy tomatoes, sweet corn, and a vibrant mix of peppers and herbs for the perfect picnic or dinner side.

Spring Chopped Vegetable Salad

Why You’ll Love This Recipe

I love this salad for so many reasons. First, it’s ridiculously easy to make—just a bit of chopping and blanching, and I’m good to go. It’s also a dish that actually gets better as it sits, which makes it perfect for prepping ahead for parties or weekday lunches. Plus, the light dressing of olive oil and rice wine vinegar gives it a clean, fresh taste without overpowering the natural flavors of the veggies. Every bite is a burst of texture and color that screams spring and summer.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Coarse salt
2 ears of 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 bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small yellow bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small red onion, diced
1 English cucumber, peeled, seeded, and diced
3/4 cup cilantro leaves
2 tablespoons extra virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon freshly ground black pepper

Directions

First things first—I chop all the vegetables before getting started. It makes the assembly smooth and fast.
I fill a large bowl with ice water and set it aside. That’s going to be important for stopping the cooking process after blanching.
I bring a medium saucepan of salted water to a boil. I add the corn and a pinch of sugar, and let it cook until tender—about 6 minutes.
Once the corn is cooked, I plunge it into the ice water. When it’s cool enough to handle, I slice off the kernels and toss them into a large mixing bowl.
Next, I blanch the green and wax beans in the same boiling water—just for 1 minute—and then they go straight into the ice water too.
Once cooled, I drain the beans and add them to the bowl with the corn.
I add in the tomatoes, red and yellow peppers, red onion, cucumber, and cilantro. I give everything a good stir to combine.
Finally, I drizzle the olive oil and rice wine vinegar over the top, season with salt and pepper, and mix again.
I taste and adjust the seasoning before serving. Sometimes I add a touch more vinegar for brightness or more salt to balance the sweetness of the veggies.

Servings and Timing

This recipe serves about 6 people as a side dish.
Prep time: 10 minutes
Cook time: 10 minutes
Additional chilling time: 10 minutes
Total time: 30 minutes

Variations

Add protein: I sometimes add grilled chicken or shrimp for a complete meal.
Switch up the herbs: If I don’t have cilantro, parsley or basil works beautifully too.
Make it cheesy: A sprinkle of feta or shaved parmesan adds a salty kick.
Add grains: I’ve mixed in cooked quinoa or farro to bulk it up for a hearty lunch.
Use what’s in season: I swap in zucchini, cherry tomatoes, or even snap peas depending on what’s fresh.

Storage/Reheating

This salad keeps really well in the fridge for up to 3 days. I store it in an airtight container and give it a quick stir before serving again. Since there’s no dairy or mayo in the dressing, it holds up beautifully without getting soggy. I don’t reheat it—I prefer to serve it chilled or at room temperature.

FAQs

How do I keep the vegetables from getting mushy?

I make sure not to overcook the beans or corn. A quick blanch and ice bath stops the cooking immediately and keeps everything crisp.

Can I make this salad ahead of time?

Yes, I love making this a few hours ahead. It gives the flavors time to meld, and it’s one less thing to worry about when entertaining.

What can I use instead of rice wine vinegar?

If I’m out of rice wine vinegar, I use apple cider vinegar or white wine vinegar as substitutes. They give a similar acidity.

Is this recipe vegan?

Yes, it’s completely plant-based and dairy-free. Just make sure any variations I add (like cheese or meat) align with dietary preferences.

Can I freeze this salad?

I don’t recommend freezing it. The vegetables lose their texture when thawed, and the salad becomes watery.

Conclusion

This Spring Chopped Vegetable Salad is one of those dishes I come back to again and again. It’s easy, healthy, and perfect for warm weather meals. Whether I’m serving it alongside grilled meat or packing it for a picnic, it never disappoints. Fresh, crunchy, and full of vibrant colors—this salad makes spring taste like a celebration.