Martha Stewart's Chopped Vegetable Salad | Martha's Cooking School | Martha Stewart

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: omit cheese

Cottage cheese is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

chickpeas

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans are usually cheaper and easier to find.

avocado

🥗Healthier: mashed avocado

💰Cheaper: omit avocado

Omitting avocado reduces cost.

Boil water in a pot and add a half teaspoon of coarse salt and a pinch of sugar.

Add corn to the boiling water and cook for six minutes.

Cut string beans into quarter-inch pieces, removing the tips.

Add string beans and yellow beans to the boiling water.

Prepare a bowl of iced water with a strainer set into it.

Remove the string beans from the boiling water and place them in the iced water to cool.

Slice the plum tomato, squeezing out the seeds, and add it to the salad.

Remove the corn from the boiling water, dry it on a towel, and slice it off the cob.

Add the corn to the salad bowl.

Dry the string beans on the towel and add them to the salad bowl.

Add diced English cucumber, red pepper, yellow pepper, and red onion to the salad bowl.

Sprinkle with black pepper and two teaspoons of salt.

Drizzle with two tablespoons of best quality olive oil and two tablespoons of Japanese rice vinegar.

Toss the salad to combine all ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens