1poundfresh green beanstrimmed and cut into ¼" pieces
4plum tomatoesseeded and cut into ¼" pieces
1red pepperseeded, deveined and cut into ¼" pieces
1yellow pepperseeded, deveined and cut into ¼" pieces
1English cucumbercut in quarters and cut into ¼" pieces
¾cupfresh cilantro leaveschopped
1fresh jalapenoseeded, deveined and minced
2tbspseasoned rice wine vinegar
1tspfresh course ground pepperI love using Penzey's California Seasoned Pepper
Bring a medium sized pot of salted water to a boil. Prepare an icebath and set aside. Add corn to boiling water, and blanch until tender, about 6 minutes. With tongs, remove corn from water and plunge into ice bath immediately. When corn is thoroughly cooled, remove from ice bath. With a large kitchen knife, remove kernels from the cobs. Transfer to a large bowl, breaking into pieces as you do this.
Add green beans to the boiling water , and blanch until tender, about 1-2 minutes. With a slotted spoon, remove from water and plunge into ice bath immediately. When beans are thoroughly cooled, remove from ice bath and transfer to the large bowl containing corn.
Drain any excess water from corn and green beans. Add tomatoes, red and yellow peppers, onion, cucumber, jalapeno and cilantro. Toss to combine. Cover and keep refridgerated until serving.
Combine dressing ingredients in a small container with a lid and shake to blend before serving.
I like to have the dressing on the side to allow everyone to add as much or as little as they wish. It also allows the salad to stay fresh longer.