Spring Chopped Salad #salad #vegan

Glad Monday, companion! Spring is going full speed ahead here, and we are busier than any time in recent memory. 'Tis the season, I presume. Any other person feeling like once spring hits, ALL the things begin occurring. We're as of now arranging our mid year exercises, and I'm simply attempting to keep up.

I for the most part do these Currently Confessing posts on Friday, however for some reason, I couldn't take care of business. So here we are! ;) I have a fabulous time things for you today (like a yummy slashed serving of mixed greens formula and a spring association DIY) to get you in the spring soul on the off chance that it hasn't hit you yet. How about we jump to it.

We made this slashed serving of mixed greens two or three months back, despite everything I can't quit pondering it. I think we'll be making this as often as possible this spring and summer. It's cool, invigorating, and very great. Anything Martha does is alright in my book. Here's the manner by which we made it.

Also try our recipe : CRANBERRY APPLE PECAN SALAD WITH CREAMY POPPYSEED DRESSING #salad #diet

INGREDIENTS

• coarse salt
• 2 ears corn
• pinch of sugar
• 1/2 pound of green beans, cut into 1/4-inch pieces
• 1/2 pound of 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
• 2 TBSP extra virgin olive oil
• 2 TBSP rice wine vinegar
• 1 tsp freshly ground pepper

DIRECTIONS

1. Chop, chop, chop! Chop all of the ingredients first.
2. Prepare a large bowl with ice-water. Set aside.
3. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender (about 6 minutes).
4. Remove from water and plunge immediately into ice water. Once the corn is cool, remove from the ice water.
5. Remove kernels from cobs using a large knife. Transfer to a large bowl.
6. Next, add green & wax beans to boiling water. Blanch until tender (about 1 minute). Remove from water with a slotted spoon, and immediately transfer to ice water. When the beans are cooled, drain in a colander.
7. Add wax and green beans, tomatoes, red & yellow pepper, onion, cucumber, and cilantro, to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Adjust seasonings to your liking and enjoy immediately.

Source : bit.ly/2IWNmAD

Read more our recipe : HAWAIIAN MACARONI SALAD #salad #vegan