I attended the Pewaukee Lake Volunteer Service Club summer picnic today and brought this great summer salad. It’s from “Reading, Writing, and Recipes: a cookbook from the University School of Milwaukee community.” A true hit!
Chopped Vegetable Salad
2 ears fresh corn, husk and silk removed
1/2 lb. green beans, trimmed and cut into 1/4 inch pieces
1 cup grape tomatoes, halved
1 small red bell pepper, seeded and deveined, cut into 1/4 inch pieces
1 small yellow pepper, seeded and deveined, cut into 1/4 inch pieces
1 small red onion, chopped
4 dill cucumbers, peeled (I used one regular cucumber), seeded, and cut into 1/4 inch pieces
3/4 cup fresh cilantro leaves, c hopped
2 T. extra-virgin olive oil
2 T rice wine venegar
1 tsp. freshly ground black pepper
1 tsp salt
Prepare an ice bath in large mixing bowl; set aside. Bring a medium saucepan of water to a boil. Add corn and blanch until tender, about 6 minutes. With tongs, remove from water, and plunge immediately into ice bath. Continue to boil water for green beans. when corn is thoroughly cooled, removed from ice bath.
Using a large knife, removed kernels from cobs. Transfer kernels to a large bowl. Add green beans to boiling water. Blanch until tender, about 1 minutes. With a slotted spoon, removed from water, and plunge immediately into ice bath. When beans are thoroughly cooled, drain in colander.
Add green beans, tomatoes, red and yellow peppers, onion, cucumber and cilantro to corn. Stir to combine.
In a small bowl, mix olive oil, vinegar, salt, and pepper. Adjust for seasoning. Pour into bottom of salad bowl. Pour salad mixture and toss salad with dressing.
Can be prepared a day in advance. Serve at room temperature.
(Thanks to Pam S. from USM for putting this recipe in the USM cookbook!)