Description
Spring Chopped Salad is a vibrant, refreshing dish that brings the colors and flavors of spring to your table. This delightful salad features a medley of fresh vegetables, making it perfect for any occasion, whether it’s a picnic, barbecue, or light lunch at home. Packed with nutrients and bursting with flavor, this chopped salad is customizable to suit your preferences. Top it with grilled chicken or turkey for added protein or enjoy it as a standalone meal. With its crunchy textures and zesty dressing, this Spring Chopped Salad will become a favorite in your recipe rotation.
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
- 3/4 cup cilantro leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons rice apple vinegar
- coarse salt
- freshly ground pepper
- pinch of sugar
Instructions
- Chop all vegetables into uniform pieces.
- Blanch corn in salted boiling water for about 6 minutes; then cool in an ice bath.
- Remove the kernels from the cob and place them in a large bowl.
- Blanch green and wax beans for about 1 minute; cool in an ice bath and drain.
- Combine all chopped vegetables and blanched beans in the bowl.
- Drizzle with olive oil and vinegar, season with salt and pepper, and toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Blanching
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 150
- Sugar: 5g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg