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Ingredients

Serves 10 to 12

• 2 teaspoons salt, plus more for water
• 2 fresh ears corn
• 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 and deveined, cut into 1/4-inch pieces
• 1 small yellow bell pepper, seeded and 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 fresh cilantro leaves
• 1 medium jalapeno pepper, seeded and deveined, minced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons rice-wine vinegar
• 1 teaspoon freshly ground black pepper

Description

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.

Martha Stewart