Chopped Vegetable Salad

INGREDIENTS:

• coarse salt
• 2 ears corn
• pinch of sugar
• ½ pound of green beans, cut into ¼-inch pieces
• ½ pound of wax beans, cut into ¼-inch pieces
• 4 plum tomatoes, seeded & cut into ¼-inch pieces
• 1 small red pepper, seeded, deveined, & cut into ¼-inch pieces
• 1 small yellow pepper, seeded, deveined, & cut into ¼-inch pieces
• 1 small red onion, cut into ¼-inch pieces
• 1 English cucumber, peeled, seeded, and cut into ¼-inch pieces
• ¾ cup cilantro leaves
• 2 TBSP extra virgin olive oil
• 2 TBSP rice wine vinegar
• 1 tsp freshly ground pepper

INSTRUCTIONS:

1. Chop, chop, chop! Chop all of the ingredients first.
2. Prepare a large bowl with ice-water. Set aside.
3. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender (about 6 minutes).
4. Remove from water and plunge immediately into ice water. Once the corn is cool, remove from the ice water.
5. Remove kernels from cobs using a large knife. Transfer to a large bowl.
6. ............................
7. ............................

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