Alexiss Chopped Vegetable Salad Recipes

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MARTHA'S DAUGHTER'S CHOPPED SALAD



Martha's Daughter's Chopped Salad image

This is an Alexis Stewart recipe from Martha's website. I really love the freshness of this salad. It is a bit labor intensive but feeds a crowd! Hope you enjoy as much as I do!

Provided by Kiwiwife

Categories     Vegetable

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 15

2 teaspoons salt, plus more for water
2 ears fresh corn
1/2 lb green beans, trimmed and cut into 1/4-inch pieces
1/2 lb wax bean, 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 and deveined, cut into 1/4-inch pieces
1 small yellow bell pepper, seeded and deveined, 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 fresh cilantro leaves
1 medium jalapeno pepper, seeded and deveined, minced
2 tablespoons extra virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon fresh ground black pepper
salt

Steps:

  • Fill a pot with salted water and bring to a boil.
  • Make an ice bath and set aside.
  • Blanch corn in salted water for 6 minutes then plunge into ice bath.
  • Blanch green and wax beans for about a minute and plunge into ice bath.
  • Drain well, cut corn off cobs and put into a large bowl.
  • Add all remaining ingredients and chill until ready to serve.
  • Toss with oil, pepper, salt & vineger when ready to eat!
  • Enjoy.

Nutrition Facts : Calories 72.5, Fat 3.1, SaturatedFat 0.5, Sodium 473.7, Carbohydrate 11.1, Fiber 3, Sugar 2.7, Protein 2.2

ALEXIS'S CHOPPED VEGETABLE SALAD



Alexis's Chopped Vegetable Salad image

This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 15

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

Steps:

  • 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.

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