Chopped Vegetable Salad

by Anne Bennett on August 21, 2017


Thank you, larger-than-life Juji, for making us smile. And you’re not fat–you’re fluffy!

Oops. Has the scale (or teeter totter) suddenly tipped in the wrong direction over the lazy summer? Perhaps it’s time for a sensible salad, but not just the usual greens and tomato. When we’re at our diet-wits-end we need a salad sensation. We need crunch and color and a taste that awakens our taste buds and says, “You can do this! You can eat your veggies and love them too!”

Perhaps I exaggerate, but only a little. Take a look at this salad from Martha Stewart. Each of the vegetables is chopped into small bite-sized pieces and dressed with just a touch of olive oil and rice vinegar (you can find it in the Asian section of the supermarket). This is a terrific side for grilled chicken/shrimp/steak, and leftovers make a scrum* lunch.

There’s a tad bit of prep involved here: you have to blanch the corn and green beans and then cool them. And there’s all that chopping, but the yield is amazing and this keeps well for several days in the fridge.

Martha says this salad serves 12, which makes each serving only 1 WW Point. Champ and I loved it so much we ate more than 1/12th, so I changed the total servings to 8.

Other changes I made: I had a basket of grape tomatoes so I used them instead of Romas. Martha also called for both green beans and wax beans, but I couldn’t find wax beans so I left them out. And a whole English (aka seedless) cucumber seemed like too much so I used only half. Use your discretion.


Crunchy, colorful, refreshing, makes you want to eat your veggies!

2 ears corn
1/2 lb. green 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 and cut into 1/4-inch pieces
1 small yellow bell pepper, seeded and cut into 1/4-inch pieces
1 small red onion, cut into 1/4-inch pieces
1/2-to-1 English cucumber, cut into 1/4-inch pieces
3/4 cup chopped cilantro leaves
1 jalapeno pepper, seeded and finely chopped
2 Tbsp. olive oil
2 Tbsp. rice vinegar
1 tsp. freshly ground black pepper

Bring a pot of water to a boil. Add corn and blanch until tender, about 5 minutes. Remove from water and allow to cool. When thoroughly cool, cut kernels from cobs and transfer to a large serving bowl.

Add green beans to boiling water and blanch until tender, about 1 minute. With a slotted spoon, remove from water and plunge into a bowl filled with ice water to stop cooking. When beans are cool, transfer to a colander to drain.

Add green beans, tomatoes, red and yellow bell pepper, onion, cucumber, cilantro and jalapeño pepper to corn. Add olive oil, rice vinegar, 2 tsp. of kosher salt (if using regular table salt you may want to use 1 1/2 tsp.) and pepper. Stir to combine. Taste and adjust seasoning.

*Scrum: hungry poodle code for scrumptious!

Serves 8
WW Points per serving: 2

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