Salads:

Chopped Vegetable Salad

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Ingredients

2 teaspoons salt, plus more for the water
2 ears fresh corn
1/2 pound green beans, trimmed, cut into 1/4-inch pieces
1/2 pound wax beans, trimmed, cut into 1/4-inch pieces
4 plum tomatoes, seeded and cut into 1/4-inch pieces
1 small red bell pepper, seeded, deveined, cut into 1/4-inch pieces
1 small yellow bell pepper, seeded, deveined, cut into 1/4-inch pieces
1 small red onion, cut into 1/4-inch pieces
1 cucumber, peeled, seeded, cut into 1/4-inch pieces
3/4 cup fresh cilantro leaves
1 medium jalapeno pepper, seeded, deveined, minced, optional
2 tablespoons extra-virgin olive oil
2 tablespoons rice-wine vinegar
1 teaspoon freshly ground black pepper

Instructions

Prepare an ice bath; set aside. Bring a medium saucepan of salted water to a boil. Add corn and blanch until tender, about 3 minutes. With tongs, remove from water, and plunge immediately into an ice bath. Using a large knife, remove kernels to a large bowl. Add green and wax beans to boiling water. Blanch until tender, about 1/2 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, drain in colander. Add green and wax beans, tomatoes, red and yellow peppers, onion, cucumber, cilantro and jalapeno to corn. Stir to combine. Add oil, vinegar and pepper. Taste for seasoning. Serve immediately. Serves 10 to 12.

Sheila Schultz
Hillsdale