Spring Chopped Salad

Spring evokes a sense of renewal, fresh flavors, and vibrant colors, making it the perfect season for a delightful salad. The Spring Chopped Salad combines crisp, tender vegetables with the sweetness of corn and light dressing, taking just about 30 minutes to prepare. This recipe works well because it highlights the natural flavors of fresh produce while offering a satisfying crunch in every bite.

This recipe is ideal for anyone looking to enjoy a healthy, refreshing dish that’s perfect for lunch or dinner. It shines as a side dish at gatherings or serves as a light main course on warm days. For those who want to enjoy it later, feel free to make it ahead of time; just keep the dressing separate until serving to maintain the crispness of the vegetables.

Why You’ll Love This Recipe

• The combination of green and wax beans provides a delightful crunch.
• It features sweet, juicy corn that brings a bright flavor.
• Fresh herbs add depth and a burst of freshness to each bite.
• This salad is adaptable, allowing for seasonal vegetable variations.

What You’ll Need

Get ready to taste the flavors of spring with these fresh ingredients:

For the Salad

• 2 ears corn
• 1/2 pound green beans, cut into 1/4-inch pieces
• 1/2 pound wax beans, cut into 1/4-inch pieces
• 4 plum tomatoes, seeded & cut into 1/4-inch pieces
• 1 small red pepper, seeded, deveined, & cut into 1/4-inch pieces
• 1 small yellow pepper, seeded, deveined, & cut into 1/4-inch pieces
• 1 small red onion, cut into 1/4-inch pieces
• 1 English cucumber, peeled, seeded, and cut into 1/4-inch pieces
• 3/4 cup cilantro leaves

For the Dressing

• 2 tbsp extra virgin olive oil
• 2 tbsp rice wine vinegar
• 2 tsp coarse salt
• 1 tsp freshly ground pepper

Use frozen corn if fresh isn’t available.

Substitutions & Swaps

• Green beans: use snap peas instead
• Rice wine vinegar: substitute with apple cider vinegar
• Cilantro: swap for parsley for a different flavor
• Plum tomatoes: use cherry tomatoes as an alternative

How to Make It

Prepare this refreshing salad in easy-to-follow steps.

Chop the vegetables

Chop all of the ingredients first for a quicker assembly.

Prepare the ice bath

Prepare a large bowl with ice-water and set aside.

Blanch the corn

Bring a medium saucepan of salted water to a boil. Add corn and a pinch of sugar. Blanch until tender (about 6 minutes).

Chill the corn

Remove the corn from the boiling water and plunge it immediately into the ice water. Once cool, remove from the ice water.

Remove the kernels

Remove the kernels from the cobs using a large knife and transfer to a large bowl.

Blanch the beans

Add green and wax beans to the boiling water. Blanch until tender (about 1 minute). Remove with a slotted spoon and immediately transfer to ice water.

Drain the beans

When the beans are cooled, drain them in a colander.

Combine ingredients

Add the wax and green beans, tomatoes, red and yellow peppers, onion, cucumber, and cilantro to the corn. Stir to combine.

Dress the salad

Add olive oil, rice wine vinegar, salt, and pepper. Stir to combine. Adjust seasonings to your liking and enjoy immediately.

How to Store It

Fridge: 3 to 5 days in an airtight container.
Freezer: no, vegetables lose texture.
Reheat: not necessary; serve chilled.

Tips for Best Results

• Use fresh, seasonal produce for the best flavor.
• Adjust the dressing ingredients to enhance personal taste.
• Serve it cold for a refreshing experience.
• Ensure all vegetables are chopped uniformly for even mixing.

Serving Suggestions

• Pair with grilled chicken for a well-rounded meal.
• Serve alongside fish tacos for a coastal vibe.
• Pack it for a picnic or outdoor barbecue.