Ingredients:

• 2 tsp. salt, plus more for water
• 2 ears fresh corn
• 1/ 2-lb green beans, trimmed and cut into ¼ inch pieces
• 1/ 2-lb wax beans, trimmed and cut into ¼ inch pieces
• 4 plum tomatoes, seeded and cut into ¼ inch pieces
• 1 small red bell pepper seeded and deveined, cut into ¼ inch pieces
• 1 small yellow bell pepper, seeded and deveined, cut into ¼ inch pieces
• 1 small red onion, cut into ¼ inch pieces
• 1 English cucumber, peeled, seeded, and cut into ¼ inch pieces
• ¾ C fresh cilantro leaves
• 1 medium jalapeño pepper, seeded, deveined, and minced
• 2 T. extra-virgin olive oil
• 2 T. rice-wine vinegar
• 1 tsp. freshly ground black pepper

Instructions:

1. Prepare an ice bath and set aside, then bring a medium saucepan of salted water to a boil.
2. Add corn and blanch until tender—about six minutes.
3. Remove from water with tongs and plunge immediately into ice bath. When corn is thoroughly cooled, remove from ice bath.
4. Using a large knife, remove kernels from cobs and transfer kernels to a large bowl.
5. Add green and was beans to boiling water, blanch until tender—about one minute.
6. Remove from water with a slotted spoon and plunge immediately into ice bath. When beans are thoroughly cooled, drain in colander.
7. Add green and wax beans, tomatoes, red and yellow peppers, onion, cucumber, cilantro and jalapeño to corn. Stir to combine.
8. Add olive oil, vinegar, salt and pepper, then stir to combine. Adjust for seasoning and serve immediately.