Summer Chopped Salad

A colorful, crisp and tangy salad for any summer day.

[ingredients-list title=”Ingredients” serving_size=””]

  • 4 ears fresh corn
  • 1/2 pound green beans, diced
  • 2 teaspoons mustard
  • Salt and pepper to taste
  • 2 tablespoons red wine vinegar
  • 5 tablespoons. extra virgin olive oil
  • 24 red and yellow cherry tomatoes, halved


  • 1 bunch radishes, quartered
  • 1/2 cup chopped kalamata olives
  • 1 large cucumber, peeled, seeded and diced
  • 1 small red onion, cut in thin slivers
  • 1/2 cup crumbled feta cheese
  • 1/2 cup shredded fresh mint leaves


[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ] Cook corn in boiling water, 3 minutes. Remove. In same water, blanch beans, 2 minutes. Drain. Cool under running water. Slice corn from cob. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Place mustard, salt and pepper in bowl. Add vinegar. Slowly whisk in olive oil. Add remaining ingredients. Toss. Serves 6.[/step-item]  [/step-list-wrapper]

[nutrition-info calories=”310″ calories_fat=”” fat=”19g” sat_fat=”3.5g” choles=”” sodium=”” carbs=”” sugars=”” protein=”7g” fiber=”6g”]


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Originally Published in Reader's Digest