Martha Stewart Alexis’s Chopped Salad

Martha Stewart Alexis’s Chopped Salad, easy for any summer cookout, loads blanched corn, green beans, and wax beans with bell peppers, cucumber, and plum tomatoes. A cilantro jalapeño rice vinegar dressing ties it together, and the flavors only get better as it sits.

Serve this crowd-size summer salad alongside grilled chicken or steak at your next barbecue or potluck. Use unseasoned rice vinegar for the dressing, because the seasoned kind adds sugar that throws off the balance.

Martha Stewart Alexis's Chopped Salad

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

65

kcal

Crunchy blanched beans and sweet corn meet cool cucumber and ripe tomatoes, all coated in a sharp jalapeño cilantro vinaigrette that wakes up every bite.

Ingredients

• Coarse salt
  

• 2 ears corn
  

• Pinch of sugar
  

• 1/2 pound green beans, trimmed and cut into ¼-inch pieces
  

• 1/2 pound wax beans, trimmed and cut into ¼-inch pieces
  

• 4 plum tomatoes, seeded and cut into ¼-inch pieces
  

• 1 small red bell pepper, seeded, deveined, and cut into ¼-inch pieces
  

• 1 small yellow bell pepper, seeded, deveined, and 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
  

• 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
  

Directions

• Blanch the corn: 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 5 minutes. Remove from water and plunge immediately into ice bath.
• Cut the kernels: When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl.
• Blanch the beans: 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.
• Combine the vegetables: Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeño to corn. Stir to combine.
• Dress and serve: Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 5-quart stainless steel colander, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different herb instead of cilantro?

Parsley, basil, or fresh mint all work as one-for-one swaps at the same 3/4 cup measurement. A mix of dill, parsley, and cilantro together adds more depth if you want to go that direction. Just chop the substitute the same way and toss it in at the end.

How long does this chopped salad keep in the fridge?

Store it in an airtight container for up to 3 days. The vegetables soften slightly after day one, but the flavor actually improves. Before serving leftovers, taste and add a splash more rice vinegar plus salt and pepper to bring it back.

Can I make this chopped salad ahead for a party?

Make it the morning of your cookout and refrigerate covered. The olive oil and rice vinegar dressing will not wilt the vegetables the way a creamy dressing would. Pull it out about 15 minutes before serving so it is not ice cold.

What can I add to turn this salad into a full meal?

Toss in a drained 15-ounce can of chickpeas, about 2 cups of chopped grilled chicken, or a pound of poached shrimp. Add the protein after the salad is dressed so it does not break apart during tossing.

Why does my chopped salad get watery after sitting?

Cucumber seeds and tomato pulp release liquid as they rest. Scoop the seeds from the cucumber halves with a small spoon, and squeeze the plum tomato halves before chopping to remove the juice. Soaking the chopped red onion in ice water for 10 minutes also mellows its bite without adding moisture.