Description
This Spring Chopped Vegetable Salad is a fresh, colorful, and vibrant mix of seasonal vegetables tossed in a light olive oil and rice wine vinegar dressing. It’s crisp, healthy, and perfect for picnics, potlucks, or as a refreshing side for any spring or summer meal.
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
Instructions
- Chop all vegetables before starting to make assembly easier.
- Fill a large bowl with ice water and set aside.
- Bring a medium saucepan of salted water to a boil. Add the corn and a pinch of sugar. Cook until tender, about 6 minutes.
- Transfer the corn to the ice water to cool. Once cooled, cut off the kernels and place them in a large mixing bowl.
- Blanch the green and wax beans in the same boiling water for 1 minute, then immediately transfer them to the ice water.
- Drain and add the beans to the bowl with the corn.
- Add the tomatoes, red and yellow peppers, red onion, cucumber, and cilantro. Stir to combine.
- Drizzle with olive oil and rice wine vinegar, season with salt and pepper, and toss well.
- Taste and adjust seasoning as needed before serving.
Notes
- Blanch vegetables quickly and cool them in ice water to keep them crisp.
- Adjust vinegar and salt to taste for a balanced flavor.
- For extra flavor, sprinkle in feta or parmesan before serving.
- Parsley or basil can replace cilantro if desired.
- Can be made a few hours ahead for better flavor melding.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Blanching, Tossed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 120
- Sugar: 5g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
