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Spring chopped salad recipe, tons of fashion inspiration, and a DIY bow organizer. You don't want to miss this post. Tons of great things you need to know.

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.

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