Alexis Chopped Vegetable Salad

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

1. .
2. Prepare and ice bath; set aside. Bring a medium saucepan of salted water to a boil. Add corn and blanch until tender, about 6 minutes. Remove the corn from the water and plunge into ice bath. When the corn is thoroughly cooled, remove from the ice bath.
3. 2
4. Using a large knife, remove the kernels from the cobs. Transfer the kernels to a large bowl.
5. 3
6. Add the green and wax beans to the boiling water. Blanch until tender, about 1 minute. Remove the beans with a slotted spoon and plunge into the ice bath. When the beans are cooled, drain in a colander.
7. 4
8. Add the wax and green beans, tomatoes, red and yellow peppers, onion, cucumber, cilantro, and jalepeno to the corn. Stir to combine. Add the olive oil, vinegar, salt, and pepper. Stir to combine. Adjust the seasonings. Serve immediately

salt, corn, green beans, wax beans, tomatoes, red pepper, yellow pepper, red onion, cucumber, cilantro, jalepeufo pepper, extravirgin olive oil, rice wine vinegar, black pepper

Taken from www.epicurious.com/recipes/member/views/alexis-chopped-vegetable-salad-52854111 (may not work)