Spring Chopped Salad
Spring Chopped Salad is a vibrant, refreshing dish bursting with the flavors of seasonal vegetables. Perfect for any occasion, whether a light lunch or a family gathering, this salad combines crisp veggies and zesty dressing to create a delightful medley that appeals to everyone.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Blanching
- Cuisine: American
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
- Extra virgin olive oil
- Rice wine vinegar
Instructions
- Prep all vegetables by chopping them into uniform pieces.
- Blanch corn in boiling salted water with a pinch of sugar for about 6 minutes; transfer to ice water.
- Remove kernels from cooled corn cobs and set aside.
- Blanch green and wax beans for 1 minute; transfer to ice water until cool.
- In a large bowl, combine corn, beans, chopped tomatoes, peppers, onion, cucumber, and cilantro.
- Drizzle with olive oil and rice wine vinegar; season with salt and pepper to taste. Toss gently to combine.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 130
- Sugar: 5g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://kitchensecretstips.com/spring-chopped-salad/