Best 2 Alexis Chopped Vegetable Salad Recipes

Alexis Chopped Vegetable Salad is a delightful and colorful dish that combines a variety of fresh and flavorful vegetables. This salad is a perfect side dish or light lunch, and it is packed with essential vitamins, minerals, and fiber. The recipe is simple to follow and can be tailored to your own preferences and dietary restrictions. With its vibrant colors and crisp textures, Alexis Chopped Vegetable Salad is sure to be a hit at your next gathering or meal.

Here are our top 2 tried and tested recipes!

ALEXIS'S CHOPPED VEGETABLE SALAD

Alexis's Chopped Vegetable Salad image

This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 15

Ingredients

Coarse salt
2 ears corn
Pinch of sugar
1/2 pound green beans, trimmed and cut into 1/4-inch pieces
1/2 pound wax beans, trimmed and cut into 1/4-inch pieces
4 plum tomatoes, seeded and cut into 1/4-inch pieces
1 small red bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small yellow bell pepper, seeded, deveined, and 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
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

Steps:

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

ALEXIS CHOPPED VEGETABLE SALAD

ALEXIS CHOPPED VEGETABLE SALAD image

Categories Salad Bean Tomato Vegetable Brunch Side No-Cook Lunch Corn Summer Raw

Number Of Ingredients 14

Ingredients

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 jalepeño pepper, seeded and minced
2 tablespoons extra-virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon black pepper

Steps:

. 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. 2 Using a large knife, remove the kernels from the cobs. Transfer the kernels to a large bowl. 3 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. 4 Add the wax and green beans, tomatoes, red and yellow peppers, onion, cucumber, cilantro, and jalepeño to the corn. Stir to combine. Add the olive oil, vinegar, salt, and pepper. Stir to combine. Adjust the seasonings. Serve immediately

Tips:

Use fresh, seasonal vegetables: This will ensure that your salad is packed with flavor and nutrients.
Choose a variety of vegetables: This will add color, texture, and flavor to your salad.
Chop the vegetables evenly: This will help them cook evenly.
Don't overcook the vegetables: They should be tender-crisp, not mushy.
Use a light dressing: A heavy dressing will weigh down the salad and make it less refreshing.
Serve the salad immediately: This will prevent the vegetables from becoming soggy.

Conclusion:

Chopped vegetable salad is a delicious, healthy, and versatile dish that can be served as a side dish or main course. It's a great way to get your daily dose of fruits and vegetables, and it's also a good source of fiber, vitamins, and minerals. With so many different variations to choose from, there's sure to be a chopped vegetable salad that everyone will enjoy.