Alexis S Chopped Vegetable Salad Recipe

Back to Alexis’s Chopped Vegetable Salad All Reviews for Alexis’s Chopped Vegetable Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 12 martha-stewart-cooking-school-chopped-vegetable-salad-am-274-d110633-20130923.jpg

Ingredients Ingredient Checklist Coarse salt 2 ears corn Pinch of sugar 1/2 pound green beans, trimmed and cut into 1/4-inch pieces 1/2 pound wax beans, trimmed and 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, cut into 1/4-inch pieces 1 English cucumber, peeled, seeded, and cut into 1/4-inch pieces 3/4 cup cilantro leaves 1 medium jalapeno pepper, seeded, deveined, and finely chopped 2 tablespoons extra-virgin olive oil 2 tablespoons rice wine vinegar 1 teaspoon freshly ground pepper

Gallery Read the full recipe after the video.

Recipe Summary Servings: 12 martha-stewart-cooking-school-chopped-vegetable-salad-am-274-d110633-20130923.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

martha-stewart-cooking-school-chopped-vegetable-salad-am-274-d110633-20130923.jpg

Ingredients

Coarse salt 2 ears corn Pinch of sugar 1/2 pound green beans, trimmed and cut into 1/4-inch pieces 1/2 pound wax beans, trimmed and 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, cut into 1/4-inch pieces 1 English cucumber, peeled, seeded, and cut into 1/4-inch pieces 3/4 cup cilantro leaves 1 medium jalapeno pepper, seeded, deveined, and finely chopped 2 tablespoons extra-virgin olive oil 2 tablespoons rice wine vinegar 1 teaspoon freshly ground pepper

Directions

Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.

Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.

Reviews (3)

 Add Rating & Review     89 Ratings   5 star values:        10    4 star values:        22    3 star values:        36    2 star values:        17    1 star values:        4

Reviews (3)

Add Rating & Review     89 Ratings   5 star values:        10    4 star values:        22    3 star values:        36    2 star values:        17    1 star values:        4

Add Rating & Review

89 Ratings 5 star values: 10 4 star values: 22 3 star values: 36 2 star values: 17 1 star values: 4

5 star values: 10 4 star values: 22 3 star values: 36 2 star values: 17 1 star values: 4

Martha Stewart Member     Rating: 5 stars       07/28/2018   This is the world's best salad! I make it every year with vegetables from my garden, and it is super delicious. The only change I make is I substitute holy basil for the cilantro. It is the bomb!  

Martha Stewart Member     Rating: 5 stars       07/13/2014   Made this as a main course dinner for two last week and loved it so much, making it again this week. It does take a bit of time to make but it is so worth it, especially when these vegetables are at their peak. I did make double the vinegar/oil dressing, and used white wine vinegar instead of the rice vinegar. Also, we like a lot of heat out here so left the jalapeno seeds and membrane attached.  

Martha Stewart Member     Rating: Unrated       03/21/2014   I love this salad. I use what ever fresh veggies are in season. This salad takes some time but is so worth it and makes great lunches for several days. Take the time, you will make it over and over again

Martha Stewart Member

Rating: 5 stars 07/28/2018

This is the world’s best salad! I make it every year with vegetables from my garden, and it is super delicious. The only change I make is I substitute holy basil for the cilantro. It is the bomb!

Rating: 5 stars

Rating: 5 stars 07/13/2014

Made this as a main course dinner for two last week and loved it so much, making it again this week. It does take a bit of time to make but it is so worth it, especially when these vegetables are at their peak. I did make double the vinegar/oil dressing, and used white wine vinegar instead of the rice vinegar. Also, we like a lot of heat out here so left the jalapeno seeds and membrane attached.

Rating: Unrated 03/21/2014

I love this salad. I use what ever fresh veggies are in season. This salad takes some time but is so worth it and makes great lunches for several days. Take the time, you will make it over and over again

Rating: Unrated

All Reviews for Alexis’s Chopped Vegetable Salad

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Alexis’s Chopped Vegetable Salad

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

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Recipe Summary#

Ingredients#

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Reviews (3)#

All Reviews for Alexis’s Chopped Vegetable Salad#

Gallery

Recipe Summary

Ingredients

Directions

Reviews (3)

All Reviews for Alexis’s Chopped Vegetable Salad