4 plum tomatoes, seeded & cut into 1/4-inch pieces
1 red pepper, seeded, deveined, and cut into 1/4-inch pieces
1 yellow 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
1 medium jalapeno pepper, seeded, deveined, and finely chopped
3/4 cup cilantro leaves, roughly chopped
2 tablespoons extra virgin olive oil
2 tablespoons rice wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
PREPARATION
Take care to chop all ingredients so they’re uniform in size.
Fill a large bowl with ice water. Set aside.
Bring a medium saucepan of salted water to a boil. Add corn cobs and cook until just tender, about 5 minutes. Remove from water and place immediately in the ice water. Once cool, remove and slice kernels from the cob. Place kernels in a large bowl.
Add green beans to boiling water. Cook until just tender, about 1 minute. Remove from hot water and place in ice bath. Once cooled, drain beans well, and add to the corn.
Add tomatoes, red and yellow pepper, onion, cucumber, jalapeño, and cilantro to the bowl and stir to combine.
Add olive oil, rice wine vinegar, salt, and pepper. Stir to combine. Taste and adjust seasoning as needed. Serve and enjoy!
